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deep-fried eggplant with miso

  • Serves: 4
  • Calories: 284 kcal
  • Total Time: 15 m
    • Prep: 5 m
    • Cook: 10 m
  • Japanese: Nasu-no-shigiyaki
Deep-Fried Eggplant with Miso


  • 480 g eggplants
  • 360 ml salad oil


Step 1

step 1:

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

Step 2

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

step 3:

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.