August is Eggplant Month
A Versatile Vegetable
This is one of the popular Eggplant dishes in Japan. Eggplants come in a variety of shapes and sizes. The little miniature ones called Ko-Nasy are sweet. The larger ones are fleshy and filling. Regular Eggplants can be grilled, stewed, steamed, fried, or sometimes even floated in soups.
A similar Japanese Eggplant dish is Grilled Eggplant.
Eggplant with Miso and Sesame / 味噌とゴマのナス
4 medium or 8 miniature Asian eggplants
¼ cup Dashi Stock
1½cup Miso paste
2 tablespoons Sugar
1 tablespoon Sake
2 teaspoons White Sesame Seeds
Cut off the stems from the Eggplants and cut them into bite-size pieces, leaving the skins on.
Saute the Eggplant pieces in a little Vegetable Oil until they re translucent but still firm.
Add the Dashi Stock and simmer very very low fire, without stirring, until the liquid is nearly gone.
Then make a Miso sauce from the Miso, Sugar and Sake: Combine them in a saucepan and heat through until lthe Sugar is dissolved. A thick sauce results.
Dry-roast the Sesame seeds in a dry skillet over low fire, then grind them in a mortar and pestle until all the seeds are cracked.
Add the Miso Sauce to the Eggplant pieces and stir to coat them. Simmer for 2 to 3 minutes more over low fire. Sprinkle half the Sesame Seeds over them and serve.
Serve warm or at room temperature. Garnish with the rest of the Sesame Seeds just before serving.
Naha – Produce Market