Sweet Miso Eggplant to Stock in the Fridge

• 5 Eggplant
• 150 ml Japanese dashi stock
• 2 tbsp Awase miso
• 2 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Vinegar
• 2 clove Garlic
• 4 tbsp Vegetable oil (or sesame oil)
• 1 Green onions (finely chopped)

1. Cut the eggplants in half vertically and score the skin diagonally at 2-3 cm intervals.
2. Peel and grate the garlic.
3. Add the eggplant and vegetable oil into a frying pan and cook over a high heat.
4. When the skin of the eggplant has browned, pour in the dashi stock along with the miso, sugar, soy sauce, mirin, vinegar, and grated garlic and simmer.
5. Once nearly all of the dashi stock has evapourated, stir-fry the eggplant while simmering to prevent burning.
6. When all of the moisture has gone, stop the heat, and add in some sliced green onion.
7. Mix it all together and it's done.
8. The eggplant tastes far better after it has been cooked for a few hours and the flavours have had a chance to blend.
9. It might not be the nicest colour in the world, but it does make a deliciously rich-tasting side dish.

eggplant, stock, miso, sugar, soy sauce, mirin, vinegar, clove garlic, vegetable oil, green onions

Taken from cookpad.com/us/recipes/142562-sweet-miso-eggplant-to-stock-in-the-fridge (may not work)