Japanese Eggplant With Miso

• 2 large eggplants
• 13 cup vegetable oil or 13 cup olive oil
• 4 tablespoons white sesame seeds
• 4 tablespoons sweet miso
• 2 tablespoons sugar
• 3 tablespoons sweet cooking rice wine (mirin)

1. Cut off the stems and tops of the eggplants and cut them in halves (if Japanese-sized) or cut them crosswise in 1.5 cm thick slices (if American-sized).
2. Score skin if extra big pieces.
3. Heat oil in pan and saute eggplants on both sides until browned and soft.
4. Arrange them with skin side down on a platter.
5. You may have to do this in batches if all the eggplant won't fit in your frying pan at once.
6. Let cool.
7. Toast and grind the sesame seeds to a smooth texture.
8. Add the miso, sugar and mirin.
9. Stir.
10. Spread the mixture evenly over each of the eggplant parts.
11. The recipe says serve at room temperature however I put back under a griller for a few minutes to heat and caramelize.
12. * Sweet miso is light yellow in color and the labels on the containers usually have a yellow bit.

eggplants, vegetable oil, white sesame seeds, sweet miso, sugar, sweet cooking rice wine

Taken from www.food.com/recipe/japanese-eggplant-with-miso-392622 (may not work)