Eggplant with sweet miso sauce - Sauces & Dressings

Method

For sauce, combine miso paste and egg yolk in a pan and stir over low heat until egg yolk is thoroughly mixed with miso. Add sugar and stir well. If mixture is too thick, add a small amount of sake or mirin and stir until the mixture is the consistency of a thick paste. Slice eggplant into 1cm thick rounds and prick each slice in about 4 places with a fork. Shallow fry rounds on both sides in hot vegetable oil until golden then drain on a cake rack. Spread generously with sauce and place under a hot grill for 2-3 minutes or until sauce is warm.