Eggplant with Yuzu Miso Sauce

1. 1

   Remove the stems of the eggplants and cut each in half lengthwise.

2. 2

   With a small pointed knife, make several shallow cuts in a checkerboard pattern on the cut surfaces of each eggplant.

3. 3

   If using the larger American eggplant, cut it into four disks crosswise and make several shallow checkerboard cuts on both cut surfaces.

4. 4

   Heat 1 inch of vegetable oil in a skillet and cook the eggplant over medium heat until the cut surface is golden.

5. 5

   Turn the eggplant over and cook it through, about 3 minutes over medium-low heat.

6. 6

   Drain the eggplant on a paper towel.

7. 7

   Serve equal amounts of the eggplant on four serving plates, with the yuzu miso sauce spread over the surface and topped with the poppy seeds in the center.

* Per serving · 4 servings · Values may vary.

No additional tips available.