This miso sauce is easy to make and very versatile to any sort of food.
I like to combine the sauce with zucchini, figs, tofu or aubergine as here.
Vegetable oil for deep-frying
1ss toasted white poppy seeds (optional)
80 g miso paste (red or white)
1 Combine all the miso sauce ingredients in a pot.
Over low heat, stir until the sauce thickened the consistency.
(NB: it´s easy to burn. Stir constantly!)
2 Pour vegetable oil to a pan about 1 cm, then preheat.
3 Cut the stems off the aubergine. Slice into 2 cm rounds.
Piece with a fork in several places or use knife if you prefer.
4 Deep-fry the aubergine until tender.
(They won´t be crisp)
5 Drain the aubergine well then top with the sauce,
sprinkle with the poppy seeds.