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Grilled Eggplant with Miso
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Source: Adapted from The Food of Japan Periplus p.44
| 500 grams | slender Japanese eggplant |
| 2 tablespoons | oil |
| 8 medium | shrimp, peeled, blanched (optional) |
| 12 | snow peas, (optional) |
| Miso sauce | |
| 3 tablespoons | red miso |
| 1 teaspoon | sake |
| 1 teaspoon | mirin |
| 2 teaspooon sugar | |
| 2 tablespoon | water |
1. Prepare miso sauce. Heat low heat for 3 minutes to dissolve sugar, set aside.
2. Cut eggplant in half lengthwise and score with a sharp knife, making criss cross incisions. Brush with oil. Grill or bake until almost cooked through. Spread miso on open face of eggplant and grill or bake for another 2 mintues. Alternatively you may also deep fry the eggplant in pieces and omit the water in the sauce.
3. Serve with snow peas and shrimp.
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