We have lots of nasu or nasubi (aubergine or eggplant) in Summer here, many types and sizes. These small ones, I think are those known in the US as Japanese eggplants.
Moros, the Moors. Or black beans. And Moorish spices, that seem to be red pepper, cumin, cinnamon, nutmeg, pimentón…
This is a free adaptation of these stuffed aubergines by Rick Stein. The main change is it’s plant-based. I have not eaten the original but this version is delicious and perfect for the season.
So let’s use today’s market basket…
The kuromame (boiled black soy beans) as the meat.
The cheese-tasting sauce is sake kasu (sake lees) + miso, that I cooked a little, then I’ve added a lot of olive oil.
Served with greens.
Na no hana (rape blossoms)
Reblogged this on GOURMANDE in OSAKA.