Miso Glazed Mini Eggplants

Whenever I dine at a Japanese restaurant, my appetizer of choice would always be miso glazed eggplant, if it’s on the menu.
The spongy eggplants, absorb the salty-sweet and slightly acidic glaze beautifully, and the result is always highly enjoyable for me, regardless of the differences between the way the different restaurants prepare the dish.

Pickled Mini Eggplants with Celery and Herbs

Finding these beautiful mini eggplants at the market, my first thought was to prepare my dish of mini eggplants stuffed with lamb (click HERE for the recipe). However, on second thought, I decided to go with a lighter direction, and use them to make quick pickles with fresh herbs.

Mini Eggplants Stuffed with Lamb, Pine nuts and Currants

I made this tasty dish a few times since I’ve posted it, and again, a couple of days ago. It was as delicious as always, and it made me think it would be a good idea to re-post the recipe, as it was posted in the early days of the blog, and some of you probably haven’t seen it. See you next week with a new recipe. 
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Stuffed vegetables are the tasty proof for the phrase “the whole is greater than the sum of its parts”. Both the stuffing and the vegetables impart their flavors on each other and create a new wonderful flavor, while one can still taste each part separately.