I wanted to try a veggie dish using my sous vide, so I came up with this sous vide miso glazed eggplant. I chose eggplant because it seemed safe since it is a meaty dish. I can't imagine cooking greens in the sous vide, but maybe I'll experiment with it one day. This recipe came out delicious and was super easy to make. I ended up using the eggplant as apart of a veggie bowl for my meal prep for my week day lunches.
In a large bowl whisk together sesame seeds, ginger, garlic, miso, water, avocado oil, sesame oil, white pepper, salt, and xiao shing cooking wine to create the marinade.
Then coat your eggplant in the marinade and place in vacuumed sealed bag. I do not recommend these reusable vacuum sealed bags that I had purchased through Amazon. They are too hard to clean after each use. Its a great idea, but not practical.
I ended up using the eggplant to make a veggie bowl.
Sous Vide Miso Eggplant
1 Chinese eggplant
3 cloves garlic
1 ginger 1 inch knob
4 tablespoons miso paste
1 tablespoon sesame seeds
1 teaspoon white pepper
1 teaspoon salt
2 teaspoons xiao shing rice wine
1. Set sous vide for 187 degrees for 3 hours
2. Chop eggplant into desired shape and sizes. I suggest keeping them on the larger side.
3. Whisk together garlic, ginger, miso, sesame seeds, white pepper, salt and xiao shing rice wine in a large bowl.
4. Coat the eggplant in the marinade
5. Vacuum seal bag and place in sous vide bath for 3 hours.
6. After it is done in the sous vide transfer the eggplant to a baking sheet and broil on high for about 5 minutes on each side.