Deep Fried Eggplant With Miso Sauce Recipe
This Deep Fried Eggplant With Miso Sauce recipe will entice any eater fussy or easy. If you are looking for an impressive Appetizer, then this dish is the answer. The Deep Fried Eggplant With Miso Sauce is made with Vegetable which is easy to procure from any grocery store. I am certain you and I will approve that this Deep Fried Eggplant With Miso Sauce is just delectable.
Ingredients
| Very small, round or oval white or purple eggplants - 4 | ||
| Sunflower oil | ||
| Salt | 1 To taste | |
| Shiro miso - 3 tbsp | ||
| Sake, dry sherry or dry vermouth - 6 tbsp | ||
| Sugar | 2 Teaspoon (For the miso sauce:) | |
| Cornstarch or potato flour - 1/2 tsp | ||
| Monosodium glutamate | 1 (For the miso sauce:) | |
| Parsley sprigs | ||
Directions
GETTING READY
1 Slice off the ends of the eggplants.
2 Rinse and dry them, and cut lengthwise into quarters.
3 Cut across the middle of each quarter to obtain pieces about 2 1/2 inches long.
4 Using a small, sharp vegetable knife, cut off the sharp edges.
5 Make 2 or 3 parallel lengthwise cuts, about 1/8 in deep in the skin of each piece.
6 In a large bowl, filled with cold salted water, put the eggplants and set aside.
7 Drain after 20 minutes and blot dry on a clean cloth.
MAKING
8 For the miso sauce: in a pan, warm the sweet white bean paste gently with the sake and sugar, stirring with a wooden spoon.
9 In a small bowl, mix the cornstarch or potato flour with 6 tbsp cold water.
10 Stir into the mixture in the pan.
11 Keep stirring as the sauce comes to a boil and thickens.
12 Remove from the heat and stir in the monosodium glutamate, if used.
13 In a deep fryer, heat plenty of sunflower oil to 320°F.
14 Fry the pieces of eggplant in batches until they are pale golden brown but not crisp.
15 Remove with a slotted spoon.
16 Drain well on paper towels.
SERVING
17 Coat individual serving plates with the sauce.
18 Place the prepared eggplant on it.
19 Garnish with radish flowers and sprigs of parsley.
1 Slice off the ends of the eggplants.
2 Rinse and dry them, and cut lengthwise into quarters.
3 Cut across the middle of each quarter to obtain pieces about 2 1/2 inches long.
4 Using a small, sharp vegetable knife, cut off the sharp edges.
5 Make 2 or 3 parallel lengthwise cuts, about 1/8 in deep in the skin of each piece.
6 In a large bowl, filled with cold salted water, put the eggplants and set aside.
7 Drain after 20 minutes and blot dry on a clean cloth.
MAKING
8 For the miso sauce: in a pan, warm the sweet white bean paste gently with the sake and sugar, stirring with a wooden spoon.
9 In a small bowl, mix the cornstarch or potato flour with 6 tbsp cold water.
10 Stir into the mixture in the pan.
11 Keep stirring as the sauce comes to a boil and thickens.
12 Remove from the heat and stir in the monosodium glutamate, if used.
13 In a deep fryer, heat plenty of sunflower oil to 320°F.
14 Fry the pieces of eggplant in batches until they are pale golden brown but not crisp.
15 Remove with a slotted spoon.
16 Drain well on paper towels.
SERVING
17 Coat individual serving plates with the sauce.
18 Place the prepared eggplant on it.
19 Garnish with radish flowers and sprigs of parsley.
Chef
