Fried Aubergine with Miso Sauce
Japanese Cooking, Emi Kazuko
Serves Four
2 large eggplants (or 4-5 asian eggplants)
1-2 dried red chillies
45 ml/3 tbsp sake
3 tbsp mirin
3 tbsp caster (superfine) sugar
2 tbsp shoyu
3 tbsp red miso (dark red aka miso or even darker red hatcho miso)
6 tbsp sesame oil
salt
Note: can substitute 4 bell peppers of varying colors for the eggplant
1. Cut the eggplant into bitesize pieces and place in a large colander, sprinkle with some salt and leave for 30 minutes to remove the bitter juices. Squeeze the eggplant pieces by hand. Remove the seeds from the chillies and chop the chillies into thin rings.
2. Mix the sake, mirin, sugar, and shoyu in a cup. In a separate bowl, mix the red miso with 3 tbsp. water to make a loose paste.
3. Heat the oil in a large pan and add the chili. When you see pale smoke rising from the oil, add the aubergine, and using cooking hashi, stir-fry for about 8 minutes, or until tender. Lower the heat to medium.
4. Add the sake mixture to the pan, and stir for 2-3 minutes. If the sauce starts to burn, lower the heat. Add the miso paste to the pan and cook, stirring, for another 2 minutes. Serve hot.
Posted by cheryl at December 25, 2007 02:46 PM