Hiroko Shimbo

Eggplant with Yuzu Miso Sauce

Nasu no dengaku

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Preparation info
  • Makes

    4

    side dishes
    • Difficulty

      Easy

Appears in
The Sushi Experience
The Sushi Experience

By Hiroko Shimbo

Published 2006

  • About

When cooked in oil, eggplant tends to absorb quite a bit of the oil, but the excellent flavor compensates for the few extra calories. Here I shallow-fry eggplant for a short period and top it with yuzu miso sauce. The sauce cuts some of the oiliness and allows the creamy texture of the eggplant to come through.

Ingredients

  • 4 Japanese eggplants or 1 medium American eggplant
  • Vegetable oil for frying
  • ½ cup</

Method

Remove the stems of the eggplants and cut each in half lengthwise. With a small pointed knife, make several shallow cuts in a checkerboard pattern on the cut surfaces of each eggplant. If using the larger American eggplant, cut it into four disks crosswise and make several shallow checkerboard cuts on both cut surfaces.

Heat 1