Miso Eggplant

From "Ofukuro no Aji" cookbook.

• Ready In: 15 mins
• Serves: 4
• Yields: 1-2 cups

Ingredients

• 1  lb Japanese eggplant (about 2 medium sized, long eggplants)
• 1  tablespoon  sesame seed oil or 1  tablespoon  vegetable oil
• 1⁄2 cup water
• 1  tablespoon mirin (optional) or 1  tablespoon sake (optional)
• 2  tablespoons light miso
• 1  teaspoon soy sauce
• 2  tablespoons sugar
• 1  tablespoon cornstarch (optional)
• 1  tablespoon water (optional)

Directions

1. Slice eggplant into 1/4-inch circles.
2. Fry in sesame seed oil for a few minutes.
3. Add water and mirin or sake and cover and simmer until tender.
4. Mix miso, soy sauce and sugar in a small bowl.
5. Add to the eggplant mixture and stir-fry.
6. Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.