Recipe - Sauted Courgettes

4 small Japanese eggplant; (about 4
oz. each)
Halved lengthwise
Peanut oil as needed
4 tablespoon Red miso
1 tablespoon Mirin; (sweet rice wine)
1 One half tablespoon Sugar
4 tablespoon Kombudashi; (see note)
OR vegetable broth

4 SERVINGS VEGAN

Kazuhiro Okochi, executive chef at SushiKo restaurant in Washington, D.C.,
says that this is one of the restaurant's most popular dishes and one of
the simplest to prepare.

Heat a nonstick skillet over mediumhigh heat. Brush eggplant halves on
both sides lightly with peanut oil. Cook until lightly browned and soft,
turning once, about 5 minutes on each side.

Sauce: In medium bowl, whisk together miso, mirin, sugar and kombudashi or
vegetable broth.

To serve: Place two eggplant halves in four individual serving dishes.
Drizzle with 2 tablespoons sauce. Serve warm.

NOTE: To make Kombudashi, soak 1 5inch piece kombu (dried kelp) in 4 cups
water for 1 hour. Place kombu and water in saucepan over low heat. Slowly
bring to a boil. Remove kombu and discard. Refrigerate unused portion,
coveted, for later use.

PER SERVING: 82 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 16G CARB.; 0
CHOL.; 694mg SOD.; 2G FIBER.

Recipe by: Vegetarian Times Magazine, April 1998, page 43

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