Miso Eggplant

Bahan-bahan

• 4-5 Chinese/Japanese eggplants (1lb), cut to bite size

• 2 Garlic, sliced

• 1t Vegetable oil

• 1t white sesame seeds

• 1C Water

Miso sauce/dressing

• 3T Miso (Awase)

• 1 1/2t Sake

• 2T Water

Arahan

• Mix the sauce base together, set aside.

• Add oil & garlic into a pan and heat over medium heat for a few seconds. Add eggplants & water, then turn the heat on high (we are basically steaming the eggplant on stove top), cook until soften.

• Turn the heat back down to medium, add miso sauce base & quickly toss to coat. Add sesame seeds.

Nota

• You can fried the eggplant w/ additional oil, but I find them WAY to oily for my liking so I steam it instead.

• Once the miso sauce is added, keep the heat low so miso’s taste doesn’t change. For the same reason that while making miso soup, it can’t be boiling hard once miso is added.

• I toasted the sesame seeds and grind it w/ Japanese pestle & mortar for a nuttier flavor but you can use as it.

• I use Awase miso bc I always have them on hand for miso soup, but you can use white miso for a softer/sweeter miso taste.