Japanese Eggplant With Miso

Submitted by Wendy's Kitchen

"Found this online."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 4

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.