Skewered Eggplant with Peaunt Miso Sauce (Nasu Dengaku)

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Skewered Eggplant with Peaunt Miso Sauce (Nasu Dengaku)

 

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

 

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.

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.

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.

 

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.