WOAH, is summer really closing in on us? Let's not discuss this now …. or I might cry.
I don't know where my summer went. I spent most of it inside, working, cooking, taking care of my mom and my people, and a couple of weeks ago I realized, I need to go outside and experience SUMMER. I've also been working on a big project for the past few months (that I can't wait to share with you … eeeee!!!) That is almost wrapped up, just in time for me to break out my sweaters (sad face), and I am determined to take the last couple of weeks of summer and spend a little less time on the computer and a little more time riding my bike to the beach to eat tomatoes sandwiches.
Haven't you heard? September is the new summer. Well … that is what I am telling myself for now.
Okay, now we really need to stop talking about the end of summer because we have tomatoes to roast, eggplant to grill, and miso butter to make.
You don't usually find things with the word "butter" on this blog. I rarely cook with it at home, and I usually will not order anything in a restaurant with "butter" listed as an ingredients, because … well ….. I am one of those weird people who does not love butter. But after being nudged by a friend recently to order zucchini with miso butter, once I tired it, I decided that I will willingly eat butter if there is miso in the butter.
Miso butter is basically crack in the form of a sauce that you can spread on vegetables, toast, fish …. or anything your heart desires. It has that umami flavor thing going on that makes you want to eat it with a spoon right out of a jar. It's not a new thing, chances are you've tired it before or have even made your own, but if you have not I insist that you buy up all of the last of the summer vegetables, make some miso butter, and slater your veggies in your miso butter. Then pack them up and take them to a beach, park, lake, anywhere that is outside and summery, because friends …… september really is still summer, and we are going to enjoy every last second of it.
grilled eggplant + roasted tomatoes + scallion miso butter
SERVES 4 as a main
for the miso butter (ghee):
3 tablespoons of ghee or butter, softened
3 teaspoons of sweet white miso
2 scallions, diced
for the vegetables:
a quart of cherry or grape tomatoes, sliced in half
several small eggplants or 2 Japanese eggplants, thinly sliced lengthwise
a couple tablespoons of extra virgin olive oil
for serving: about 1 cup of cooked quinoa, millet, or rice
- Make your miso butter. In a small bowl, whisk together the softened butter or ghee with the miso until they are combined. Then, stir in the scallions and set aside.
- Pre-heat the oven to 400º. Place the tomatoes on a small baking sheet and toss with some olive oil. Roast for about 20-30 minutes until the tomatoes are brown and bubbly.
- While the tomatoes are roasting, grill the eggplant. Heat a grill or grill pan over medium heat. Brush both side of the eggplant with oil, and then cook them for several minutes on each side until the eggplant is soft and browning.
- To serve, melt the miso butter over the vegetables. Just add a tablespoon or so at a time until you have the desired amount. You can also gently melt your miso butter in a small pan over low heat. Then, it will pour easily over the veggies. Serve immediately. The miso butter will keep for several days in an air-tight container in the fridge, or can be frozen for up to 3 months.