Miso Grilled Eggplant with Pan-fried Salmon

(serves 2)

Adapted from Pickled plum

Continuing with my Japanese exploration, and after a much-delayed trip to the Asian grocery store to buy miso paste... I was able to try Nasa Dengaku - Grilled eggplant! Not bad for a first attempt, but still working out which type of eggplant is best for this, the skinny ones i used can be a bit bitter.. will try a few more times i think. I think the more juicy flesh there is the better, especially once you can get it to that amazing mushy flavour-soaking state!

Prep time: 10 minutes
Cooking time: 30 minutes

Ingredients: 
2 eggplants
2 T shiro or red miso paste 
2 T sugar
2 T mirin
1 T sesame oil
1/2 sprig shallot, finely diced, to serve
toasted sesame seeds, to serve
For the salmon:
300g salmon fillet
1/2 tsp ground ginger
1 T soy sauce
1 T mirin
1/2 T sesame oil

Method:
1. Scale the salmon and remove bones. Pat it dry and marinate in the ground ginger, soy sauce, mirin, and sesame oil.
2. Cut eggplants in half length-ways and score the flesh. Place 1 tsp oil in a frypan and fry skin side down on medium heat for 3 minutes until skin is brown, then flip over and cover to cook (steam) for another 3 minutes until the flesh side is browned too. 

3. Heat the mirin and miso paste in a small pot, simmer and dissolve in sugar. Add the sesame oil and mix through.
4. Brush the eggplants with miso mixture and place under the grill for 5 minutes.

5. Heat a pan with a thin layer of oil, then place the salmon in skin-side down. Cook for 2-3 minutes, then turn and cook for 3-4 minutes on medium heat, or until medium-rare.
6. Garnish with finely diced shallots and sesame seeds, serve by itself or with rice.