Steamed Eggplant With Miso Sauce (Nasu Dengaku)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Score the eggplants.
  • Pour enough oil to come 1/3 of the way up a pan or wok. Heat until a cube of bread browns in 12 seconds.
  • Halve the eggplant lengthwise. Lower carefully into the oil. Cook until browned.
  • Transfer the eggplant into a steamed basket.
  • Place basket over a pan of simmering water. Cook for 15 minutes or until tender. Serve with the dressing.
  • For the dressing: Combine all ingredients in a bowl and stir until combined.
Advertisement