Szechuan Style Nasu Dengaku

Ingredients

• 3 medium size Japanese eggplants or Chinese eggplants
• 2 tablespoons neutral oil such as vegetable oil or grapeseed oil
• 2 tablespoons miso paste
• 2 tablespoons water
• 1 garlic clove, grated
• 1 1/2 teaspoon doubanjiang
• 1 teaspoon honey
• 1 green onion, minced

Instructions

1. 1

   Cut the eggplants: Slice the eggplants in half, lengthwise.

2. 2

   Heat the skillet: In a large nonstick skillet over medium high heat, add the oil and swirl it around to coat the surface.

3. 3

   Cook the eggplants: Add the eggplant with the cut side facing down. Cook for 3 to 4 minutes, until the flesh is a light brown color and slightly tender. Flip the eggplant slices and cook for another 3 to 4 minutes. The eggplants are ready when they are soft and tender. Turn the heat off and transfer the eggplants to a serving plate.

4. 4

   Make the Szechuan dengaku sauce: Add the miso paste, water, garlic, doubanjiang, honey, and green onion to a small bowl and whisk until combined.

5. 5

   Serve: Pour the sauce over the sliced eggplants and serve.