Steamed Eggplant With Miso Sauce (Nasu Dengaku)

1. 1

   Score the eggplants.

2. 2

   Pour enough oil to come 1/3 of the way up a pan or wok. Heat until a cube of bread browns in 12 seconds.

3. 3

   Halve the eggplant lengthwise. Lower carefully into the oil. Cook until browned.

4. 4

   Transfer the eggplant into a steamed basket.

5. 5

   Place basket over a pan of simmering water. Cook for 15 minutes or until tender. Serve with the dressing.

6. 6

   For the dressing: Combine all ingredients in a bowl and stir until combined.

* Per serving · 4 servings · Values may vary.

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