Japanese Eggplant With Miso |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Found this online. Ingredients:
2 large eggplants |
1/3 cup vegetable oil or 1/3 cup olive oil |
4 tablespoons white sesame seeds |
4 tablespoons sweet miso |
2 tablespoons sugar |
3 tablespoons sweet cooking rice wine (mirin) |
Directions:
1. Cut off the stems and tops of the eggplants and cut them in halves (if Japanese-sized) or cut them crosswise in 1.5 cm thick slices (if American-sized).
2. Score skin if extra big pieces. Heat oil in pan and sauté eggplants on both sides until browned and soft.
3. Arrange them with skin side down on a platter. You may have to do this in batches if all the eggplant won't fit in your frying pan at once. Let cool.
4. Toast and grind the sesame seeds to a smooth texture. Add the miso, sugar and mirin. Stir. Spread the mixture evenly over each of the eggplant parts.
5. The recipe says serve at room temperature however I put back under a griller for a few minutes to heat and caramelize.
6. * Sweet miso is light yellow in color and the labels on the containers usually have a yellow bit.
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