sesa-miso eggplant (vegan) |
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I saw a lifestyle/cookbook at the library entitled, “Japanese Women Don’t Get Old or Fat.” Of course,
I had to borrow it. The original recipe includes green peppers, white sugar and sake, none of which I had at the time. Since then, I’ve tried with peppers (both red and green) but our family prefers the simplicity of eggplant, sesame and miso at this party. |
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4-5 nasubi (Japanese eggplant), or 1-2 Italian eggplants, cut into bite-sized chunks. Chinese eggplant would be a desperate third option.
2-3T mirin 2-3T white miso 1-2t brown sugar |
Splash of sherry
Canola oil Splash of sesame oil Sesame seeds, roasted, as much or as little as you like (I like a lot) |
Heat canola with a touch of sesame oil and cook eggplants until they are soft. Be warned that eggplant soaks up A LOT of oil. Drain on paper towels as they cook.
While the eggplant cooks, mix together mirin, miso, sugar and sherry. Roast the sesame seeds. Once the eggplant pieces are all cooked, drain excess oil from the pan. Put all the cooked eggplant back in, add the sauce and mix until heated throughout. Top with roasted sesame seeds.
While the eggplant cooks, mix together mirin, miso, sugar and sherry. Roast the sesame seeds. Once the eggplant pieces are all cooked, drain excess oil from the pan. Put all the cooked eggplant back in, add the sauce and mix until heated throughout. Top with roasted sesame seeds.
