Eggplant with Yuzu Miso Sauce from The Sushi Experience by Hiroko Shimbo
When cooked in oil, eggplant tends to absorb quite a bit of the oil, but the excellent flavor compensates for the few extra calories. Here I shallow-fry eggplant for a short period and top it with ...
Ingredients
- 2 tablespoons white or black poppy seeds
- 4 Japanese eggplants or 1 medium American eggplant
- ½ cup brown miso-based yuzu miso sauce
- Vegetable oil for frying
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