| 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.
|
