Eggplant Disks with Miso Sauce Recipe

Name: Eggplant Disks with Miso Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons mamemiso (soybean miso); 2 tablespoons mirin (sweet cooking wine); 1/4 cup sake (rice wine); 1 1/2 tablespoons sugar; 2 tablespoons minced scallion, green part only; 1 teaspoon sesame oil; 2 kamonasu or 1 medium American eggplant, stemmed; 1 tablespoon white sesame seeds or toasted white sesame seeds (see Notes); Vegetable oil, for deep-frying; 5 shiso leaves, preferably, or mint leaves, julienned

Servings: persons

3 tablespoons mamemiso (soybean miso)
2 tablespoons mirin (sweet cooking wine)
1/4 cup sake (rice wine)
1 1/2 tablespoons sugar
2 tablespoons minced scallion, green part only
1 teaspoon sesame oil
2 kamonasu or 1 medium American eggplant, stemmed
1 tablespoon white sesame seeds or toasted white sesame seeds (see Notes)
Vegetable oil, for deep-frying
5 shiso leaves, preferably, or mint leaves, julienned

1
In a saucepan, combine the miso, mirin, and sake, and mix with a spatula until smooth.
2
Add the sugar, and place the pan over medium-low heat.
3
Cook the mixture until it is no longer watery, about 5 minutes, stirring all the time.
4
Add the scallion and sesame oil, and mix.
5
Remove the saucepan from the heat, and set it aside.
6
Cut each eggplant into four 2-inch thick disks.
7
Make several shallow cuts in a checkerboard pattern on one cut surface of each disk.
8
With a toothpick, prick the entire surface of the other cut surface.
9
In a skillet, heat 2 inches of vegetable oil to 340 degrees F. Fry the eggplant over medium heat for 3 to 5 minutes, or until the cut surfaces are golden and the eggplant is cooked through.
10
Drain the eggplant on a paper towel.
11
(As an alternative to deep-frying the eggplant, you can rub it with 1/3 cup oil and bake it at 375 degrees F until it is soft and golden.)
12
Serve the eggplant hot, topped with the miso sauce and garnished with the sesame seeds and shiso.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons mamemiso (soybean miso), 2 tablespoons mirin (sweet cooking wine), 1/4 cup sake (rice wine), 1 1/2 tablespoons sugar, and more.

Yes, Eggplant Disks with Miso Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Disks with Miso Sauce

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