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July 05, 2012: Fried Eggplant-Japanese Style

July 5, 2012

Once again, my produce department had a great deal with a load of reduced veggies. This week they had a ton of eggplant. They had a few bumps on them, but they were perfectly fine for this dish that I had in mind.

Cut eggplant into strips (about 1″ X 4″) and wash in a colander. Salt generously and wait 20 minutes. Wash again and let drain a few minutes in the colander. All this will reduce the bitterness of the eggplant.

In a wok, with 2 Tblsp. corn oil+1 Tblsp. sesame oil, fry the eggplant, strips of sweet red pepper and a grind of pepper until veggies are soft but before they turn to mush. Add sesame sauce just before serving.

Sesame Sauce: Grind well 2 Tblsp. toasted sesame seeds in mortar and pestle (or a suribachi if you have one.) To the ground sesame, add 1 Tblsp. each of mirin, shoyu, white miso+I Teasp. lemon juice. Mix well with a spoon. Add to top of veggies.

Cheap, fast, healthy and so delicious. I can’t wait until the next batch of reduced eggplants!

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