Fried Eggplant with Miso and Melted Cheese

Name: Fried Eggplant with Miso and Melted Cheese
Yield: 4 servings
Ingredients: 2 stalks Eggplants - small Japanese type; 1 Cheese (easy melting type); 4 lashes Shiso leaves; 1 White sesame seeds; 2 tbsp Vegetable oil (for frying); 1 tbsp Sake (for steaming); 2 tbsp Miso; 1 tbsp Sugar; 1 tbsp Water; 1 tbsp Sake; 1/2 tbsp Mirin

cookpad.japan @cookpad_jp

This is one of my favorite eggplant recipes that I'd like to recommend.

Be careful not to use too much miso or else it'll become too salty. Adjust the amount of miso to your family's preference. For 4 servings. Recipe by oldice

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Ingredients

4 servings

2 stalks Eggplants - small Japanese type
1 Cheese (easy melting type)
4 lashes Shiso leaves
1 White sesame seeds
2 tbsp Vegetable oil (for frying)
1 tbsp Sake (for steaming)
Miso sauce ingredients
2 tbsp Miso
1 tbsp Sugar
1 tbsp Water
1 tbsp Sake
1/2 tbsp Mirin

Cooking Instructions

1

Mix the ingredients for the miso sauce in a small pan on low to medium heat and keep stirring until it becomes a little thicker, then turn off the heat.
2

Julienne the shiso leaves. You can julienne it neatly, if you roll up several leaves, then cut.
3

Discard the tops of the eggplant and cut into half. Put about 1 cm deep cut on the surface like the picture.
4

Heat oil in a frying pan, heat on medium, then pan-fry the eggplants from the cut side until browned.
5

When the surface of the eggplants has browned, reduce the heat to low, flip the eggplants and fry the other side. Pour sake in the pan and cover the frying pan with a lid and steam.
6

Spread the miso sauce on the eggplants once they soften.
7

Sprinkle with cheese, put 1 teaspoon of water, cover again with a lid, and heat on medium. When the cheese has melted, top with some shiso leaves and white sesame seeds and it is ready.