Satisfying Eggplant Rice Bowl

• 1 Long thin eggplant
• 1/2 tsp Salt
• 2 tsp Miso
• 2 tsp Ketchup
• 2 tsp Sugar
• 2 tsp Mirin
• 1 tbsp Red wine
• 1 tsp Soy sauce
• 170 ml Water
• 1 tbsp Sesame oil
• 2 light servings in rice bowl Plain steamed white rice
• 1 stalk Green onion or scallion
• 1 Shredded dried nori seaweed

1. Slice the eggplant diagonally into 7 mm thick slices.
2. Put into a bowl, sprinkle with salt and rub together lightly.
3. Make the sauce by combining the ingredients marked .
4. Heat sesame oil in a frying pan.
5. Pat the eggplant slices dry and fry on both sides over medium heat.
6. When the eggplant has browned on both sides, pour in the sauce and simmer until it has mostly reduced.
7. Turn the heat off.
8. Put some rice in a bowl, and top with the simmered eggplant.
9. Garnish with chopped green onion and shredded nori seaweed, and it's done!
10. The lumpy surface on the eggplant are from the koji miso I added (which has some rice grains in it).

thin eggplant, salt, ketchup, sugar, mirin, red wine, soy sauce, water, sesame oil, light servings, onion

Taken from cookpad.com/us/recipes/152725-satisfying-eggplant-rice-bowl (may not work)