Many people associate eggplant with sauces like tomato Parmesan.  However, Japanese eggplant, which is a smaller variety of the typically large vegetable, lends itself well to the intense flavors of Japanese cuisine. Its flavor is very similar to the larger variety–mild and neutral; but I rarely see it used at Japanese restaurants.  Although, just last week I saw eggplant on the menu at my neighborhood Japanese restaurant, so of course, I had to order it!

The dish was comprised of five perfectly roasted Japanese eggplant slices that were drizzled with a salty - sweet miso glaze. The soft pieces of eggplant whose subtle flavor was not lost under the caramelized topping of slightly charred miso glaze, was topped with a fancy little flower carved from a carrot. The result was great!

Filed Under: Food Talk