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Steamed Eggplant with Miso Dressing




Source of Recipe


ninemsn


List of Ingredients




2 small (approx 300g) eggplants
oil for deep frying
For the dressing:
2 tablespoons red miso
2 tablespoons yellow miso
2 tablespoons mirin
3 tablespoons sake
2 teaspoons sesame seeds
2 teaspoons caster sugar
For garnish:
daikon
black sesame seeds
shiso leaves
nori sheets



Recipe



Score the eggplants

Pour enough oil to come 1/3 of the way up a pan or wok. Heat until a cube of bread browns in 12 seconds.

Halve the eggplant lengthwise. Lower carefully into the oil. Cook until browned.

Transfer the eggplant into a steamed basket.

Place basket over a pan of simmering water. Cook for 15 minutes or until tender. Serve with the dressing.

For the dressing: Combine all ingredients in a bowl and stir until combined.

Serve with selected garnish.