Caramelised Eggplant with Miso

by C

1 large eggplant

1/2 cup grapeseed oil

1/3 cup red or white miso (red is stronger)

1/4 cup mirin

2 tablespoons Sake

pince of sechuan powder

1/4 tsp red pepper flakes

1 1/2 tbsp dark brown sugar

1 tsp finely shopped shallots for garnish

Chop eggplant into small chunks, fry in pan till golden brown and smelling good. Meanwhile, mix all other ingredients except garnish and pour into fry pan. Cook slowly over low heat for as long as you can. Or you can transfer to a crock pot. Hide and eat all to yourself.

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