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Miso Eggplant Omelette by Aisha Ibrahim

Difficulty
Easy
Total Time
25H 0MIN
Cuisine

Ingredients

Eggplants: 6 medium-sized, 1kg

Egg yolks: 160 g

Whole eggs: 500 g

Water: 130 g

Salt: 6 g

Butter: 150 g

Grapeseed oil: 50 g

Kombu: 15 g

Water: 1.2 L

White miso: 150 g

Sake: 275 ml

Sweet Rice Vinegar: 5 g

Dashi Kombu: 10 g

Bright Japanese Mustard: 20 g

Aisha Ibrahim, head chef at Canlis in Seattle, will teach you all the tips, tricks and techniques required to make her umami-packed miso eggplant omelette, inspired by her mother and her Filipino heritage.
Method
01.
For the eggplant

Pierce the skins to allow the steam to release, then blister the eggplant skins above an open fire, over racks. When the skin begins to char, rotate to blister the entire surface evenly using the top of the eggplant as a handle and a pair of tongs.

02.

Once all charred, keep covered in a container to allow to steam through.

Remove from container and unwrap to allow to cool until you are able to handle. 

03.

Once cool, remove the skins, leave the stem attached.

04.

Split accordingly to fit the surface of your pan for frying, and use an offset to flatten each eggplant down.

05.

Whisk egg, water and salt together in a bowl until homogenous and frothy. Place a small amount of egg mixture into a shallow tray, then add flattened eggplant into the mixture, and flip to incorporate both sides with egg mixture.

06.

Heat a non-stick pan to medium heat, add butter, and let it brown until it smells nutty.

07.

Heat a non-stick pan to medium heat, add butter, and let it brown until it smells nutty.

08.

Bring to medium-high heat before placing eggplant with egg mixture into the pan. 

09.

Swirl pan occasionally allowing the butter to slightly froth while omelette edges begin to develop colour. Cook each side until golden brown, and with an offset spatula, carefully flip the eggplant to cook the other side.

10.

Remove from pan, place onto a tray to drain slightly and cool.

11.
Dashi

Cold: Combine water and kombu and refrigerate for 24 hours.

Hot: Combine ingredients into nabe pot and soak for 30minutes, bring almost to a simmer and remove kombu before allowing to cool.

12.
Takimiso (cooked miso)

Place ingredients into a pot and whisk together until the consistency loosens over low heat. Once liquid reduces and the texture begins to tighten again, remove from heat and allow to cool.

13.
Final plating

To plate, portion your eggplant omelette, warm your takimiso, and glaze eggplant omelette to finish.

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