Eggplant Miso Piza
It’s no secret in Japan.
Eggplant goes well with miso.
There are many traditional eggplant dishes where miso is used as a flavor accent.
I was craving for this combination but I couldn’t find the right opportunity to have this for a long time.
Then we had a pizza night the other day, and I thought making a eggplant miso pizza would be fun.
As I expected, eggplant tasted great with this sweet dark miso sauce on the pizza crust.
But the additional ingredients, mozzarella cheese and basil, turned out to take this pizza to the next level!
pizza crust (this makes about 4 ~ 5 crusts the size shown in the picture)
– 1 tablespoon dry yeast
– 1.5 cups lukewarm water
– a pinch of salt
– 1 teaspoon sugar
– 2 tablespoons olive oil
– 2.5 cups all purpose flour
– 1 cup bread flour
– 1/3 cup mozzarella cheese, shredded
about 1/3 eggplant, sliced and sauteed with oil in a pan, salted and peppered
sweet dark miso sauce
– 1 tablespoon dark (haccho or aka-dashi) miso
– 1 tablespoon sugar
– 1 tablespoon mirin
fresh basil leaves
1. Make pizza crust. Combine the first 5 ingredients. Dissolve yeast. Add flour. Knead into a ball. Cover with plastic wrap and let it rise for about 1 hour. Preheat oven at 450 F. Roll out dough.Bake at 450F for about 6~8 minutes.
2. Place cheese on the crust. Put it back in the oven. Cook for another few minutes until cheese melts.
3. Make miso sauce. Combine all the ingredients in a small pan. Cook over a low heat for a few minutes until smooth.
4. Place eggplant on the crust. Drizzle miso sauce. Sprinkle basil leaves.
茄子の味噌ピザ
茄子と味噌、日本だと誰もが認める!組み合わせですよね。
何となくそんな気分だったので、茄子と味噌のピザ。
かりっと焼いたピザ生地に、モッツレラチーズをのせてとろりとするまでさらに焼いたら、既に炒めておいた茄子と、甘く味付けした味噌だれ(もちろん八兆味噌ですよ~♪)、そして、フレッシュなバジルの葉っぱをたっぷりのせたら、出来上がり!
茄子に味噌の味は分かってもらえると思うのですが、ここに、モッツレラチーズとバジルが加わると、さらに美味し!です。
個人的には、一口毎にバジルの味を楽しみたいので、たっぷりたっぷりバジルをのせるのがお勧めです。
残念ながら、テリーは茄子が苦手。
それでも、小さく切った茄子で作ったバージョンは美味しい、と食べてくれました。
(この甘い味噌だれが好きなのです。)
私は茄子好き人間なので、大きく切って、たっぷりのせましたよ~。