Ingredients
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2
-
-
-
2
-
2
-
2
-
3
-
2
-
2
-
-
-
-
-
-
Directions
Steamed Eggplant With Miso Sauce (Nasu Dengaku), From the Womens Weekly, From the Womens Weekly
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Steps
|
1
Done
|
Score the Eggplants. |
|
2
Done
|
Pour Enough Oil to Come 1/3 of the Way Up a Pan or Wok. Heat Until a Cube of Bread Browns in 12 Seconds. |
|
3
Done
|
Halve the Eggplant Lengthwise. Lower Carefully Into the Oil. Cook Until Browned. |
|
4
Done
|
Transfer the Eggplant Into a Steamed Basket. |
|
5
Done
|
Place Basket Over a Pan of Simmering Water. Cook For 15 Minutes or Until Tender. Serve With the Dressing. |
|
6
Done
|
For the Dressing: Combine All Ingredients in a Bowl and Stir Until Combined. |
