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  Added: Apr 10, 2007  •  Visited (749)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fried Eggplant With Miso Dressing
(Dengaku Nasu)
What You Need:
  • 1 pound eggplant, unpeeled
  • 1 tablespoon white sesame seeds
  • Vegetable oil
  • 3 tablespoons white miso dressing

  • How To Cook:
    1. With a heavy knife, cut the eggplant crosswise into 3-inch-wide chunks. So that they will cook more rapidly, pierce each chunk in 2 or 3 places with chopsticks or a 2-pronged fork to break up the fibers.

    2. Heat a heavy 8- to 10-inch skillet over moderate heat until so hot that a drop of water flicked across the surface will instantly evaporate.

    3. Drop in the sesame seeds and, shaking the pan from time to time, warm them for 4 or 5 minutes, or until their aroma is released. Set the pan aside off the heat.

    4. In a deep, heavy skillet equipped with a cover, pour in enough vegetable oil to rise 1/8 inch up the sides of the pan. Heat the oil over high heat until a light haze forms above it, then arrange the chunks of eggplant side by side in the pan.

    5. Lower the heat to moderate. Cover tightly and cook for 3 to 4 minutes on each side, or until the eggplant shows no resistance when pierced with the tip of a chopstick or sharp knife.

    6. Remove the pan from the heat and, with a rubber spatula, spread the top of each slice of eggplant with miso dressing.

    7. Place the eggplant slices on individual serving plates, and sprinkle with the toasted sesame seeds. Serve as part of a Japanese meal, or as a first course or vegetable course.

    To Serve: 4
    This recipe is also available in:
    Cuisine ╗ Asia ╗ Japan
    Main Ingredient ╗ Vegetables ╗ Eggplants
    Main Ingredient ╗ Herbs & Spices ╗ Miso
    Main Ingredient ╗ Herbs & Spices ╗ Sesame & Tahini
    Dish ╗ Salads

     





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