6 tablespoons oil
2-1/2 to 3 cups eggplant (3/4-inch cubes)
3 tablespoons red, barley, or Hatcho miso
2 tablespoons sesame butter
1 tablespoon honey
1 tablespoon white wine, sake, or mirin
6-1/2 tablespoons stock or water
1/2 teaspoon grated or 1 teaspoon powdered gingerroot
4 lettuce leaves
Heat a wok or skillet and coat with 5 tablespoons oil. Add eggplants and sauté for 3 to 4 minutes, then transfer to a separate container.
Reheat skillet and coat with remaining 1 tablespoon oil. Add miso and the next 5 ingredients. Cook, stirring constantly, for 1 to 2 minutes to form a smooth sauce. Mix in cooked eggplant and remove from heat. For best flavor, serve chilled, mounded on lettuce leaves.
The Book of Miso
by William Shurtleff & Akiko Aoyagi
Ten Speed Press, 2001
280 pages, $19.95 paper
Recipe reprinted by permission.
This page created January 2002
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