Japanese Eggplant With Miso

Wendys Kitchen's Note:

Found this online.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

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

Directions:

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. Score skin if extra big pieces. Heat oil in pan and sauté eggplants on both sides until browned and soft.
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. 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. The recipe says serve at room temperature however I put back under a griller for a few minutes to heat and caramelize.
6. * Sweet miso is light yellow in color and the labels on the containers usually have a yellow bit.