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.

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