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home > japanese/int'l. recipes > vegetable recipes > deep-fried eggplant with miso

deep-fried eggplant with miso

  • Serves: 4
  • Calories: 284 kcal
  • Japanese: Nasu-no-shigiyaki
Deep-Fried Eggplant with Miso
Ingredients

ingredients:

  • 480 g eggplants
  • 360 ml salad oil

sauce:

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.

Nasu-no-shigiyaki

Pour the miso sauce over the eggplant pieces.

comment:

Deep frying the eggplant makes it very soft. The sweet miso sauce goes very well with it.

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