2020 Winning Wines
Aromatic – SIWC 2019
Eggplant with miso and buckwheat
Presented by chef Marcell Kustos
were judged with this recipe
2 Tbsp white miso paste
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp honey
1 Tbsp ginger, fresh, grated
1 clove garlic, fresh, grated
5 pc eggplant, Japanese/Chinese/Lebanese, halved
2 Tbsp buckwheat
4 cloves garlic, sliced thinly
3 Tbsp olive oil
1 pc shallot, fried
Fetta cheese, crumbled
Turn on the oven’s grill function on 180 degrees.
In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
In a small pot, heat 3 Tbsp olive oil and fry the buckwheat and garlic until golden brown. Do not over-fry buckwheat as it becomes bitter!
Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.