| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables | Vegan | Vegtime3 | 4 | servings |
INGREDIENTS
| 4 | sm | Japanese eggplant; (about 4 oz. each) |
| Halved lengthwise | ||
| Peanut oil as needed | ||
| 4 | tb | Red miso |
| 1 | tb | Mirin; (sweet rice wine) |
| 1 1/2 | tb | Sugar |
| 4 | tb | Kombu-dashi; (see note) |
| OR vegetable broth |
INSTRUCTIONS
4 SERVINGS VEGAN Kazuhiro Okochi, executive chef at Sushi-Ko restaurant in Washington, D.C., says that this is one of the restaurant's most popular dishes and one of the simplest to prepare. Heat a nonstick skillet over medium-high heat. Brush eggplant halves on both sides lightly with peanut oil. Cook until lightly browned and soft, turning once, about 5 minutes on each side. Sauce: In medium bowl, whisk together miso, mirin, sugar and kombu-dashi or vegetable broth. To serve: Place two eggplant halves in four individual serving dishes. Drizzle with 2 tablespoons sauce. Serve warm. NOTE: To make Kombu-dashi, soak 1 5-inch piece kombu (dried kelp) in 4 cups water for 1 hour. Place kombu and water in saucepan over low heat. Slowly bring to a boil. Remove kombu and discard. Refrigerate unused portion, coveted, for later use. PER SERVING: 82 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 16G CARB.; 0 CHOL.; 694mg SOD.; 2G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 43 Converted by MM_Buster v2.0l.
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