Japanese Eggplant With Miso

Ingredients

• 2 large eggplants
• 1/3 cup vegetable oil or olive oil
• 4 tablespoons white sesame seeds
• 4 tablespoons sweet miso
• 2 tablespoons sugar
• 3 tablespoons sweet cooking rice wine (mirin)

Directions

1. 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. 2

   Score skin if extra big pieces. Heat oil in pan and sauté eggplants on both sides until browned and soft.

3. 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. 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. 5

   The recipe says serve at room temperature however I put back under a griller for a few minutes to heat and caramelize.

6. 6

   * Sweet miso is light yellow in color and the labels on the containers usually have a yellow bit.