deep-fried eggplant with miso

ingredients:

• 480 g eggplants
• 360 ml salad oil

sauce:

• 4 tablespoons white or red miso
• 5 tablespoons sugar
• 4 tablespoons sweet sake for seasoning (mirin)

step 1:

Wash the eggplants. Slice diagonally into 3 to 4 cm. wide pieces. Drain them in a colander.

step 2:

Heat the oil to 170 °C and deep-fry the eggplant pieces on each side (about 4 minutes). Remove from the pan and drain on a rack, placed over a paper towel.

step 3:

Mix the miso, sugar and sweet sake for seasoning (mirin) in a dish. Warm it in a microwave.