Eggplant With Miso
Eggplant soaks up sauce very nicely. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 0.5 cupsesame seeds
- 1 cupcanola oil for frying
- 4 pieces(6 oz)s Japanese eggplants
- 0.5 cupPickled ginger and plums for garnish (optional)
- 1.5 cupwhite miso
- 0.75 cupsugar
- 0.75 cupsake
- 0.75 cupMirin (Japanese Sweet Cooking Wine)
Instructions
- 1
For the Den Miso: Combine miso and sugar in the top of a double boiler. Add sake and mirin, and whisk to combine using a heavy whisk. Cook over boiling water, stirring frequently until the sugar is dissolved and the color begins to darken, 30 to 45 minutes. Remove from heat, and cool.
- 2
Heat oven to 350 degrees. Spread sesame seeds on a baking sheet. Bake until golden, about 5 minutes. Remove to a shallow dish to cool. Increase heat to broil. Line a baking sheet with paper towels. Set aside.
- 3
Heat 2 inches of oil to 360 degrees in a large heavy-bottomed saucepan. Halve aubergines lengthwise with flesh side scored in a cross-hatch pattern. Place aubergine in saucepan, skin-side up, and cook for 1 minute. Turn, and cook for 30 seconds. Remove to paper-towel-lined baking sheet to drain.
- 4
Transfer aubergine, skin-side down, to an unlined baking sheet. Spread each aubergine half with slightly more than 1 tablespoon den miso. Broil to heat through, about 30 seconds. Sprinkle with toasted sesame seeds, and garnish with pickled ginger and plums.