Jap-style Sauteed Eggplants (Japanese Appetizers)

Category:     Appetizers & Snacks Style:     Japanese Special Consideration:     Vegetarian Servings:     4 Description: While its true that I notice I cough a lot when I eat too many eggplants, who can resist eating eggplant viands? The following is from a recipe I found in a Japanese cookbook, and is another way of preparing the talong (eggplant). Preparation time ~ 10 mins. Cooking time ~ 8 mins. Ingredients: 5 Japanese eggplants (about 400 g) 4 tbsp oil 1/2 small red chili, sliced thinly 2 tbsp red miso paste 4 tbsp sugar 2 tsp soy sauce 1 tbsp water 2 tsp toasted white sesame seeds (optional) few sprigs of parsley (optional) Directions: 1) Peel 4 lengthwise strips of skin from each eggplant in alternating strips and discard. Slice each eggplant into 2.5 cm (1 inch) rounds. 2) Place the eggplants in a bowl of cold water for 10 minutes. Drain, then pat dry on a paper towel. 3) Heat the oil in a saucepan over medium heat. Add the eggplants and stir-fry for 5 minutes or until they are tender. Add chili, sugar, miso, soy sauce and water and stir-fry for 30 seconds. Sprinkle with the sesame seeds, if desired and serve warm. - Feb 8, '10 3:54 PM