Ingredient
1 eggplant
1 litre canola oil for deep-frying
2 tablespoons miso
2 tablespoons mirin
2 tablespoons sake
3 tablespoons sugar
2 tablespoons sesame seeds
Method
Chef: Anthony Telford
1. Cut eggplant in half and cut slightly the surface of eggplant in a grid pattern.
2. Combine miso, mirin, sake and sugar in a small pot and heat gently and mix well until mixture is thick.
3. Or combine same ingredients in a bowl and microwave on high for 2 minutes and stir well.
4. Heat oil in a large pot and fry eggplants until golden brown and drain well on paper towelling.
5. Alternatively, for a healthier approach, brush the eggplant halves with oil and grill on the BBQ or in a fry pan until softened and tender.
6. Paste the miso sauce over the fried eggplant and sprinkle with the sesame seeds.
* This information was sourced from '9am with David and Kim'
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