Miso Eggplant

Ingredients

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

Directions

1. 1

   Slice eggplant into 1/4-inch circles.

2. 2

   Fry in sesame seed oil for a few minutes.

3. 3

   Add water and mirin or sake and cover and simmer until tender.

4. 4

   Mix miso, soy sauce and sugar in a small bowl.

5. 5

   Add to the eggplant mixture and stir-fry.

6. 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.