- Course: Appetizer, Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 9 Times
Nasu no dengaku
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.
- 4 Japanese eggplants or 1 medium American eggplant
- Vegetable oil for frying
- ½ cup brown miso-based yuzu miso sauce
- 2 tablespoons white or black poppy seeds
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 inch of vegetable oil in a skillet and cook the eggplant over medium heat until the cut surface is golden. Turn the eggplant over and cook it through, about 3 minutes over medium-low heat. Drain the eggplant on a paper towel.
Serve equal amounts of the eggplant on four serving plates, with the yuzu miso sauce spread over the surface and topped with the poppy seeds in the center.
© 2006 Hiroko Shimbo
Note from Cookstr's Editors
Nutritional information does not include brown miso-based yuzu miso sauce. For nutritional information on brown miso-based yuzu miso sauce, please follow the link above.