I hope the new specs meet your specs!
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Happy Indigenous Peoples’ Day! Mine was spent waking up too early, trying to work & not getting much, and taking a walk around the nabe with a friend and her adorable pugs.
WFD was har gow from the freezer section at one of the local Asian grocers, plus miso-glazed eggplant that I’ve had on my brainz for a while now for no particular reason. Seemed a great way to use up more of that red miso paste that’s been in our fridge since the late 1820s ;-), and I do love eggplant every which way.
That said, we both found the eggplant a bit dry & one-dimensional. The fresh cilantro scattered on top brightened it up a little, and our buddy’s delectable homemade chili crisp oil for the dipping of the dumplings did double duty & was slathered on the eggplant as well. Wonder what else would make that dish more interesting…
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Happy birthday, Linda!
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Old fashioned chicken soup - cooked the chicken together with onions, carrots and chili to make the chicken broth. Later added broccoli, peppers, carrots, chicken meat, chili and ginger.
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My DH made pumpkin mac n cheese with rigatoni, the leftover Mornay sauce, and Velveeta. No pic.
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Another no pic meal. Had grand plans of lamb kebabs, pilaf, etc. but was exhausted after a day of assembling furniture and arranging the kitchen at my mom’s new place. So dinner was BLTs, tater tots, and green salad with ranch.
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I love how it looks like a slice of wagyu cake.
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I suggest par-steaming (microwave) first. It better soaks up the marinade and also doesn’t dry out by the time the interior is tender. Speedier, too.
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Cute couple!
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I was wondering if I just didn’t use enough of the miso glaze, perhaps. Cooking time wasn’t much longer than 30 min, which I thought was reasonable. These were Chinese eggplants, so they were thinner and smaller than yer ole globe eggplant. I probably should’ve made sure to slather that shit on and get it into all the nooks and crannies 
But really, my main criticism was the one-note flavor of the glaze. Just not very interesting to me.
Try steaming them next time.
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Yeah, I’d say not enough of the glaze. I like my eggplant a little saucier. This has been my go-to Chinese eggplant recipe and I feel free to fiddle around with the sauce ingredients based on what I have around the fridge. Including miso, chili paste, etc.
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Like @ChristinaM suggested in the comment above yours?
I like the caramelization the flesh gets when you roast it.
I love garlic eggplant, and was looking at a recipe for it, but it was a bit too involved for a quick Monday dinner. Thanks for sharing your favorite!
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Thank you…
After steaming, run a crème brulee torch over the top, or pop it under the broiler for a minute.
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What other Ingredients were in your Miso Glaze?
Lol. I cut it that way so DH gets all the super fatty stuff, which he enjoys and I would rather not.
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