Five-Spice Crusted Short Rib With Eggplant and Miso Black Garlic Jus

Serves 4 to 6. Recipe by chef Gregg Drusinsky was the winning dish on ABC’s “The Taste,” Season 1, episode Tuesday . Contestants were required to create a dish to pair with Alamos Malbec wine.


2 small eggplants

2 tbls. sesame oil

Salt to taste

Miso Jus:

10 small shallots, sliced

4 cloves garlic, sliced

1 tbl. canola oil

1 cup sake

3 cups chicken stock

2 tbls. soy sauce

1 cluster maitake mushrooms

4 ozs. smoked eel

2 tbls. white miso paste

1 head black garlic, sliced

Short ribs:

1 lb. boneless beef short ribs

2 tsps. five-spice powder

2 tsps. smoked salt

3 tbls. grapeseed oil


2 tsps. ground bonito flakes

6 green onions, white end sliced, green tops cut in chiffonnade

½ bunch cilantro, small leaves picked

1. Char the whole eggplants over a flame until black and soft. Scoop out the insides from the skin and pulse in a blender with sesame oil; season with salt.

2. To prepare jus, sauté shallots and garlic in canola oil in a large saucepan until soft and aromatic. Add sake and reduce by half. Add chicken stock, soy sauce and mushrooms and cook for 20 minutes. Reduce heat and add eel; simmer for 10 minutes more. Pour mixture through a fine strainer to remove solids. Place miso and black garlic in a blender. Slowly add the mushroom broth, blending until smooth.

3. To prepare short ribs, season meat with five-spice powder and smoked salt. Heat oil in a medium skillet over high heat. Sear meat on all sides; reduce heat and cook until medium rare. Set aside for 5 minutes then thinly slice.

4. To plate, arrange sliced short ribs over eggplant purée then drizzle jus around short ribs. Garnish with bonito flakes, green onions and cilantro.