Skewered Eggplant with Peaunt Miso Sauce (Nasu Dengaku)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (1-1/2-lb) eggplant, peeled 2 tablespoons vegetable oil 2 green onions, minced
PEANUT MISO SAUCE: 2 tablespoons cocktail peanuts 1/2 cup white or yellow miso 2 tablespoons brown sugar
2 green onions, minced 2 tablespoons sake 2 teaspoons light soy sauce



1 Prepare sauce. Soak 12 to 14 (2-prong) Japanese pine-needle skewers or 24 to 28 thin (6 to 8-inch) bamboo skewers in water 30 minutes. Cut eggplant crosswise into 1-inch thick rounds. Cut each slice into 2 semicircles. Push 1 pine-needle skewer or 2 bamboo skewers into the end of each piece. Brush both sides of eggplant pieces with oil.
2 In a wok bring 4 cups water to a boil over high heat. Place eggplant on a steamer tray. Cover; place over boiling water. Steam 10 minutes or until barely tender. Remove steamer tray. Cool 5 minutes.
3 Preheat broiler and broiling pan. Spread sauce over 1 side of each eggplant slice. Lightly oil hot broiling pan. Place coated eggplant sauce-side up on pan. Broil 4 to 5 inches from heat source, watching carefully, 1 to 2 minutes or until sauce begins to speckle. Garnish with green onions. Serve at once. To eat, push eggplant off skewers.
4 PEANUT MISO SAUCE: In a Japanese grinding bowl or food processor fitted with a steel blade, grind peanuts to a paste. Blend in remaining ingredients.

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