Deep-Fried Eggplant with Miso Recipe

                                      Deep-Fried Eggplant with Miso

Deep frying the eggplant makes it very soft. The sweet miso sauce goes very well with it.
* 480 g eggplants
* 360 ml salad oil

* 4 tablespoons white or red miso
* 5 tablespoons sugar
* 4 tablespoons sweet sake for seasoning (mirin)

Cooking Procedure:
* Wash the eggplants. Slice diagonally into 3 to 4 cm. wide pieces. Drain them in a colander.
* Heat the oil to 170°C and deep-fry the eggplant pieces on each side (about 4 minutes). Remove from the pan and drain on a rack, placed over a paper towel.
* Mix the miso, sugar and sweet sake for seasoning (mirin) in a dish. Warm it in a microwave.
* Pour the miso sauce over the eggplant pieces.

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