The eggplant can also be served as an hors d’oeuvre, cut into bite-size pieces.

　　

Ingredients

serves 6

　　5 tablespoons white miso

　　3 tablespoons sake

　　2 tablespoons sugar

　　2 tablespoons peanut or grapeseed oil

　　6 Japanese eggplants (1 1/2 pounds), sliced in half lengthwise

　　Zest of 1 lemon, finely grated

　　

Step 1

To prepare the miso paste, combine the miso, sake, and sugar in a small saucepan. Warm over low heat, stirring until the sugar has dissolved. Set aside.

　　

Step 2

Line a baking sheet with a paper towel; set aside. Heat the oil in a large skillet over high heat until almost smoking. Place the eggplant halves, cut side up, in the skillet. Cook for 5 minutes, turn over, and continue cooking for 1 to 2 minutes more, or until golden brown and very soft. Remove the eggplant halves from the skillet, and transfer to the prepared baking sheet.

　　

Step 3

Using an offset spatula, spread 2 teaspoons reserved miso paste evenly over each eggplant half. Garnish with lemon zest. Serve warm. Cut the eggplant halves into pieces if serving as an hors d’oeuvre.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.