© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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1 large, about ¾ pound, eggplant
2 tablespoons miso
1½ tablespoons sugar
2 tablespoons soup stock
1 teaspoon white sesame seeds
Wash the eggplant and cut it into 1 inch lengthways slices. Brush the cut surfaces with oil. Grill 3 to 4 inches from the source of the heat until the eggplant is tender and browned all over, about 5 minutes.
In a small saucepan combine the miso, sugar and soup stock and cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil. Pour the sauce mixture over the eggplant. In a small frying pan toast the sesame seeds until they jump and sprinkle them over the eggplant.