Re: [london.food] Aubergines grilled with miso

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On 23/03/04 17:56 +0000, Simon Wistow wrote:
> On Tue, Mar 23, 2004 at 05:44:57PM +0000, Kate L Pugh said:
> > Cut 1cm-thick rounds of aubergine.  Mix miso paste with a bit of sake
> > and a bit of mirin or sugar.  Spread some of the miso mixture on one
> > side of each aubergine slice and put them miso-side up under the
> > grill.  When it browns, turn it over, grill till starting to brown
> > (omit this step if you prefer your aubergines on the firm/undercooked
> > side), spread miso on top and grill more.  Eat while hot.

This reminds me of something I cooked last week as an accompaniment to
veggy curry. Similar idea, really.

Beat one or two eggs (depending on how much aubergine you're
cooking) in a bowl.

Sift some flower into a second bowl.

Cut half centimetre-thick rounds of aubergine. Take each round, and
first dunk it in the egg, coating both sides. Then dunk it in the
flower so that it has an even convering.

Shallow-fry the rounds for about two minutes, turning occasionally to
cook both sides.

Serve with a sprinkling of salt and pepper.

For some reason, aubergine seems to really lend itself to this
treatment.

• Re: [london.food] Aubergines grilled with miso Simon Wistow 17:56 on 23 Mar 2004
  That sounds awfully like yakitori sauce. Which can only be a good thing
  • Kate L Pugh 19:19 on 23 Mar 2004
    No, no, it's very different. The point of the sauce is the miso.
  • Simon Batistoni 23:05 on 23 Mar 2004
    This reminds me of something I cooked last week as an accompaniment to
    • Kate L Pugh 23:09 on 24 Mar 2004
      That's awfully good stuff. I like it with a fresh tomato sauce.
      • too deep to show

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