Sautéed eggplant to japanese
Instructions
Wash and dry the aubergines, without peeling.
Cut into slices 5 mm thick and cut each slice into strips.
Sprinkle with salt and let drain for 5 minutes.
Thoroughly rinse the Eggplant slices and dry well with paper towels.
Heat oil in a wok or deep in a frying pan, add the Eggplant and let them jump lively focus for two or three minutes, stirring with a wooden spoon.
Softened miso paste in four tablespoons of water, add the rice wine or sherry and sugar.
Mix well.
Stir the mixture of sake and miso paste to eggplant, stir and let simmer gently for 3 or 4 minutes: eggplants must be keep.
If the sauce tends to thicken excessively, and lengthen it with a little water.
Add the lemon juice, pour into a warm dish and serve.
Ingredients and dosing for 6 persons
- 700 g of eggplant
- 4 tablespoons of miso paste
- 2 tablespoons of peanut oil
- 2 tablespoons of sesame oil
- 3 tablespoons of sake (or sherry)
- 1 tablespoon of lemon juice
- 2 tablespoons of salt