Sigiyaki(Fried Eggplants In Miso Sauce) - cooking recipe

Ingredients

4 Japanese eggplants or 2 small western eggplants
2 Tbsp. miso (soybean paste)
1 Tbsp. honey
2 Tbsp. Sake
1/4 tsp. grated ginger root
1 Tbsp. water
3 Tbsp. sesame oil
2 tsp. roasted sesame seed

Preparation

Slice eggplants about 1/2 inch thick.
Mix miso, honey, Sake, ginger and water in a pot and simmer over low heat, stirring for about 3 minutes.
Remove from heat.
Dry eggplant slices with a towel.
In a skillet, heat the sesame oil.
Add eggplant slices. Cover and fry both sides until brown.
Arrange eggplant slices on a plate.
Pour the miso sauce on top.
Sprinkle with sesame seed.