Fried Eggplant with Miso and Melted Cheese

• 2 stalks Eggplants - small Japanese type
• 1 Cheese (easy melting type)
• 4 lashes Shiso leaves
• 1 White sesame seeds
• 2 tbsp Vegetable oil (for frying)
• 1 tbsp Sake (for steaming)
• 2 tbsp Miso
• 1 tbsp Sugar
• 1 tbsp Water
• 1 tbsp Sake
• 1/2 tbsp Mirin

1. Mix the ingredients for the miso sauce in a small pan on low to medium heat and keep stirring until it becomes a little thicker, then turn off the heat.
2. Julienne the shiso leaves.
3. You can julienne it neatly, if you roll up several leaves, then cut.
4. Discard the tops of the eggplant and cut into half.
5. Put about 1 cm deep cut on the surface like the picture.
6. Heat oil in a frying pan, heat on medium, then pan-fry the eggplants from the cut side until browned.
7. When the surface of the eggplants has browned, reduce the heat to low, flip the eggplants and fry the other side.
8. Pour sake in the pan and cover the frying pan with a lid and steam.
9. Spread the miso sauce on the eggplants once they soften.
10. Sprinkle with cheese, put 1 teaspoon of water, cover again with a lid, and heat on medium.
11. When the cheese has melted, top with some shiso leaves and white sesame seeds and it is ready.

cheese, leaves, white sesame seeds, vegetable oil, sugar, water, sake, mirin

Taken from cookpad.com/us/recipes/171624-fried-eggplant-with-miso-and-melted-cheese (may not work)