Japanese Appetizers, Soups and Noodles Recipes - Grilled Eggplant and Shrimp with Miso Recipe

Ingredients

• 1 lb (500 g) slender Japanese eggplants

• 2 tablespoons oil

• 8 fresh medium shrimp, peeled and divined (optional)

• 12 snow peas, to garnish (optional)

Miso Sauce

• 3 tablespoons red miso

• 1 teaspoon sake

• 1 teaspoon mirin

• 2 teaspoons sugar

• 2 tablespoons water

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Method:

1. Combine all the Miso Sauce ingredients in a small saucepan and gently heat on low for 3 minutes, stirring constantly until the sugar has dissolved and the alcohol has evaporated, then set aside.

2. Blanch the snow peas for 1 minute, drain and set aside to cool.

3. Blanch the shrimp until just cooked and pink, or for about 1 minute, and set aside.

4. Cut the eggplants in half lengthwise and score, making criss-cross incisions. Place the eggplants on a baking tray and brush with the oil. Grill for 7 minutes on each side, or until tender. Alternatively, bake at 400°F (200°C) for 15 minutes until tender.

5. Spread the Miso Sauce on the open face of the eggplants and grill or bake for another 2 minutes. Remove from the heat and serve the eggplant pieces garnished with the snow peas and shrimp.

Note: Instead of grilling or baking, the eggplants are usually cut into bite­sized pieces, deep-fried and drained. It is then mixed with the Miso Sauce (omit the water in this case), and serve with the snow peas and shrimp on the side.