- 480 g eggplants
- 360 ml salad oil
Wash the eggplants. Slice diagonally into 3 to 4 cm. wide pieces. Drain them in a colander.
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.
Mix the miso, sugar and sweet sake for seasoning (mirin) in a dish. Warm it in a microwave.
Pour the miso sauce over the eggplant pieces.
Deep frying the eggplant makes it very soft. The sweet miso sauce goes very well with it.
Japanese foods recipes
Int'l. recipes with a Japanese twist