Ingredients
-
50
-
1
-
1
-
1
-
1
-
2
-
-
2
-
1
-
2
-
4
-
-
-
-
Directions
Japanese Eggplant With Miso, A recipe passed on by Australian chef Simon Bryant which he obtained on a trip to Japan , This was so GOOD! I didn’t use the 5 spice because (1) I didn’t have any and (2) I somehow overlooked that bit Still, this was very delicious used my George Foreman grill to cook the eggplant and it worked great I think next time I’ll slice the eggplant a bit thicker though I’m thinking this would be nice on fish as well , I have now cooked this recipe about 4 times and I LOVE it! I have used white and awase(mix of red and white) miso and both turned out really well I find that if I put the lid on my frypan when I’m cooking the eggplant before adding the miso it draws out more of the bitterness I also use brown sugar and serving with spring onions is a MUST for me! Thanks so much!
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Steps
|
1
Done
|
In a Bowl Mix Together Miso, Sugar, Sake, Mirin, Sake and Egg Yolk. |
|
2
Done
|
Wash Eggplant and Cut Lengthways in 1cm Thick Pieces. Sprinkle With Salt and Leave Hour. Rinse, Pat Dry Then Brush With a Little Veg Oil on Both Sides. |
|
3
Done
|
Either Bbq, Grill or Panfry Eggplant Until Soft. |
|
4
Done
|
Spread One Side With Miso Mix, and Sprinkle With Sesame Seeds. Grill For a Few Minutes Until the Miso Bubbles on Top. |
|
5
Done
|
Serve, Garnished With a Little Julienned Spring Onion Greens. |
