Miso Eggplant

Method

• 1)

  Cut up eggplants into even wedges. Likely best to peel off skin to help stick better.

• 2)

  Put 100g miso paste, 2 tablespoons kecap manis, 2 tablespoons mirin, 1 teaspoon sesame oil into a bowl. Then mix.

• 3)

  Pour glaze over eggplants and rub with hands.

• 4)

  Put packet of panko crumbs into bowl.

• 5)

  Put each piece into bowl one at a time and press crumbs into eggplant.

• 6)

  Pan on high heat, and cover bottom of pan approx 1/2 cm of oil to shallow fry.

• 7)

  Bring oil up to 180C either check with thermometer or drop crumb in and should sizzle immediately.

• 8)

  Put eggplant into oil, don’t overcrowd pan.

• 9)

  Flip after a couple minutes then cook on other side for approx 1 min. (About 3-4 mins total).

• 10)

  Place onto paper towel to drain off excess oil.

• 11)

  Make extra dipping sauce with 1 tablespoon of miso, 1 tablespoon of kecap manis, 1 tablespoon of mirin, 1/2 teaspoon of sesame oil then mix.

• 12)

  Chop spring onion for garnish.

• 13)

  Place eggplant on serving plate, drizzle with sauce then top with spring onions and a pinch of sesame seeds. Finish with a squeeze of one cheek of lemon.