Five-Spice Crusted Short Rib With Eggplant and Miso Black Garlic Jus Five-Spice Crusted Short Rib With Eggplant and Miso Black Garlic Jus Photo provided by Alamos WinesThe winning dish on the Feb. 12, 2013, episode of ABC's new cooking competition 'The Taste' is Five-spice Crusted Short Rib With Eggplant and Miso Black Garlic Jus. Contestants were challenged to create a dish to pair with Almaos Malbec wine. Chef Gregg Drusinsky Feb. 27, 2013 Comments 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. Eggplant: 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 Garnish: 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 puré e then drizzle jus around short ribs. Garnish with bonito flakes, green onions and cilantro.