That sounds brilliant, doesn’t it? Japanese flavors combined with eggplants and wonderful roast beef…and then from the smoker with the special smoky aroma. Miso eggplants with roast beef and teriyaki garlic glaze hits the spot!
Eggplants, miso paste and roast beef – this combination sounds unusual, right? But this dish combines the best of vegan and meaty worlds. Imagine the spicy miso paste melting on tender eggplants and juicy roast beef combined with teriyaki and garlic. Ok, enough raving, let’s move on.
Miso eggplants – Understanding eggplants
Eggplants, also known as eggplant, impress with their versatility. They have a soft texture and absorb flavors very well, including miso paste. Incidentally, it does not come on its own, but is refined with other ingredients. This makes for even better miso eggplants. The skin of the eggplant can be left on or removed, depending on how it is prepared. Here, the eggplants are smoked whole, then halved and coated with the marinade before being returned to the smoker.
The versatility of miso paste and the marinade
Miso paste is a fermented soy paste that originates from Japan. It gives dishes a deep, umami-rich flavor and is available in different varieties. Depending on the color and degree of ripeness, the taste varies from mild to strong. As I am using a red (Aka) aged miso paste here, this gives the dish an intense flavor, but milder versions are of course just as good.
In this recipe for miso eggplants, the miso paste combines perfectly with lime juice, scorpionfish oil from “Der Ölacker”, garlic, ginger and sugar. Can you imagine? You definitely have to try it. This combination definitely works perfectly with the eggplants.
Roast beef – a delicacy
Roast beef comes from the back of the cow and is particularly tender and juicy. It is usually prepared as a roast and can be seasoned in various ways. But why make a roast out of it when you can also prepare roast beef wonderfully in a smoker or, in my case, in the Pellet Smoker Pro D2 780 from Traeger.
First, it is smoked in the classic way, not quite to the target temperature, in my case to a core temperature of 50 degrees. After it has been allowed to rest for a while, the roast beef is cut into bite-sized cubes and then the magic begins: the cubes are coated with a glaze of teriyaki sauce and plenty of garlic and then returned to the smoker, where the sauce thickens and nestles deliciously around the roast beef cubes. This in combination with the miso eggplants is a feast for the palate!
If this reminds you a little of Burnt Ends, you’re absolutely right. Meat pralines in any form are simply irresistible. And when they also come with Asian flavors, as they do here, they are irresistible…., so for me they definitely are. What do you think? Let me know in the comments!
And here is the recipe for you! And why not support me a little by browsing through my other Japanese recipes, commenting on them and clicking on one or two affiliate links to make a purchase. You can also find my key ingredients for most Asian dishes in my Amazon storefront.
Miso Auberginen an Roastbeef mit Teriyaki-Knoblauch-Glasur
Ingredients
- 800 g Roastbeef
- Rub nach Belieben
Für die Marinade
- 100 ml Teriyaki-Sauce
- 4 frische Knoblauchzehen oder 2 TL Knoblauchpulver
- 2 große Auberginen
- Algen zum Garnieren
Für die Miso-Paste
- 3 EL Misopaste nach Belieben
- 1 EL Drachenkopföl oder anderes aromatisches Öl
- 1 EL Limettensaft
- 1 EL Zucker
- 1 TL Knoblauchpulver
- 1 TL Ingwerpulver
Instructions
- Die Auberginen mit einer Gabel rundherum einstechen und bei ca. 180 Grad im Smoker halbwegs weich smoken. Das dauert ca. eine Stunde.
- Das Roastbeef würzen und bei 130 Grad in den Smoker geben und bis zu einer Kerntemperatur von 50 Grad darin belassen.
- Inzwischen die Misopaste anrühren, die Auberginen halbieren, tief rautenförmig einschneiden und die Misopaste einarbeiten. Wenn das Roastbeef ca. 40 Grad Kerntemperatur hat, die Auberginen mit in den Smoker geben.
- Das Roastbeef bei 50 Grad aus dem Smoker nehmen, kurz ruhen lassen und in mundgerechte Würfel schneiden. Anschließend in einer Pfanne oder Schale mit der Marinade vermischen und zurück in den Smoker damit.
- Sobald Misopaste und Marinade jeweils hinreichend eingezogen sind, alles raus, mit Algen oder auch Sesamsaat garnieren und genießen.
