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Japanese Eggplant (Nasu) Broiled w/ Miso

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Servings 4 Prep Time 5 Minutes Cook Time 15 Minutes


3/8 Miso Paste
1/4 Cup Sugar - White
2 Tablespoon Sake
3 Tablespoons Mirin (Japanese Sweet Wine)
6 Tablespoons Vegetable Oil
4 Eggplant - Japanese, Halved Lengthwise
To Taste Sesame Seeds, Toasted


Heat miso, sugar, sake and mirin in small saucepan over moderate heat. Simmer 5 minutes, stirring constantly. Remove from heat.

In large skillet, heat 3 tablespoons oil over medium-high heat. Add half the eggplant, and saute on both sides for 8 to 10 minutes, until tender and brown. Remove to plate. Repeat with rest of oil and eggplant.

Lay eggplants, cut side up, on a serving plate. Spoon over miso, and sprinkle with sesame seeds.

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