Grilled Eggplant with Sweet Miso-Amazake Sauce 

Ingredients:

  • 2 small eggplants, cut into bite-size pieces

  • 2 tablespoons Miso

  • 2 tablespoons Sake or Water

  • 1 tablespoon Amazake

  • 1 teaspoon Soy sauce

  • 1 tablespoon Toasted sesame oil or canola oil

  • Sea salt for your taste

  • Chopped Scallion or Shiso leaves for garnish (if available)

How to make:

  1. Combine miso, sake, amazake and soy sauce in a saucepan, bring to boil. Remove the saucepan from the heat immediately and set aside.

  2. Cut the eggplant into bite-size pieces and sprinkle with a pinch of salt.
    Preheat the pan over medium heat, add sesame oil and sauté eggplants until they become fork-tender.

  3. Place the eggplants on a dish with miso-amazake sauce on top. Garnish with scallion or shiso leaves if available.

(Recipe by Tomoko Amano)