Sauted eggplant with miso sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Japanese eggplant; (about 4 oz. each) |
| Halved lengthwise | ||
| Peanut oil as needed | ||
| 4 | tablespoons | Red miso |
| 1 | tablespoon | Mirin; (sweet rice wine) |
| 1½ | tablespoon | Sugar |
| 4 | tablespoons | Kombu-dashi; (see note) |
| OR vegetable broth | ||
Directions
4 SERVINGS VEGAN
Kazuhiro Okochi, executive chef at Sushi-Ko restaurant in Washington, D.C., says that this is one of the restaurant's most popular dishes and one of the simplest to prepare.
Heat a nonstick skillet over medium-high heat. Brush eggplant halves on both sides lightly with peanut oil. Cook until lightly browned and soft, turning once, about 5 minutes on each side.
Sauce: In medium bowl, whisk together miso, mirin, sugar and kombu-dashi or vegetable broth.
To serve: Place two eggplant halves in four individual serving dishes.
Drizzle with 2 tablespoons sauce. Serve warm.
NOTE: To make Kombu-dashi, soak 1 5-inch piece kombu (dried kelp) in 4 cups water for 1 hour. Place kombu and water in saucepan over low heat. Slowly bring to a boil. Remove kombu and discard. Refrigerate unused portion, coveted, for later use.
PER SERVING: 82 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 16G CARB.; 0 CHOL.; 694mg SOD.; 2G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 43 Converted by MM_Buster v2.0l.