The eggplant can also be served as an hors d’oeuvre, cut into bite-size pieces.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
To prepare the miso paste, combine the miso, sake, and sugar in a small saucepan. Warm over low heat, stirring until the sugar has dissolved. Set aside.
Step 2
Line a baking sheet with a paper towel; set aside. Heat the oil in a large skillet over high heat until almost smoking. Place the eggplant halves, cut side up, in the skillet. Cook for 5 minutes, turn over, and continue cooking for 1 to 2 minutes more, or until golden brown and very soft. Remove the eggplant halves from the skillet, and transfer to the prepared baking sheet.
Step 3
Using an offset spatula, spread 2 teaspoons reserved miso paste evenly over each eggplant half. Garnish with lemon zest. Serve warm. Cut the eggplant halves into pieces if serving as an hors d’oeuvre.
