Japanese Eggplant with Sweet Miso (Nasu Dengaku)

• 8 Baby eggplant (4 inches)
• Coconut or avocado oil

Miso Sauce

• 8 Tbsp Sweet white miso
• 3 Tbsp sake or rice wine vinegar,
• 2 tsp Maple syrup, vegan sugar, or monkfruit sweetener
• Lemon or lime zest (optional)
• Toasted sesame seeds (optional)

Remove caps from baby eggplants, cut in half lengthwise and score to allow miso sauce to penetrate more deeply. Fry eggplants in coconut or avocado oil at medium temperature, first with skin side down for 3 minutes, then turn and cook 1 minute more. Drain on rack or paper towels with cut side down. Larger eggplants can be cut in slices and cooked the same way. 

Prepare topping using sweet white miso, sake or rice wine vinegar, and maple syrup or vegan sugar. Cook all ingredients except miso in small saucepan over low heat, blending until smooth and shiny and alcohol has evaporated from sake. Usually about 1 minute or so. Add miso and mix. 

Spread cut side of eggplant halves with miso topping. Cut each eggplant half into 2-3 bite-size pieces and serve.

Can garnish with lemon or lime zest and or toasted sesame seeds.

Mirin may be substituted for rice vinegar and maple syrup or sugar.

8 Servings.