Japanese Grilled Eggplant and Shrimp Recipe

Serves/Makes: 2

Ingredients:

• 8 fresh medium shrimp, peeled and divined
• 1 pound slender Japanese eggplants
• 2 tablespoons oil
• 12 snow peas, to garnish (optional)
• Miso Sauce (see recipe below)

How to cook:

• Prepare Miso Sauce and set aside.
• Blanch the snow peas for 1 minute, drain and set aside to cool.
• Blanch the shrimp until just cooked and pink, or for about 1 minute, and set aside.
• Cut the eggplants in half lengthwise and score, making criss-cross incisions. Place the eggplants on a baking tray and brush with the oil.
• Grill for 7 minutes on each side, or until tender. Alternatively, bake at 400°F (200°C) for 15 minutes until tender.
• Spread the Miso Sauce on the open face of the eggplants and grill or bake for another 2 minutes.
• Remove from the heat and serve the eggplant pieces garnished with the snow peas and shrimp.

Miso Sauce Ingredients:

• 3 tablespoons red miso
• 1 teaspoon sake
• 1 teaspoon mirin (sweet rice wine)
• 2 teaspoons sugar
• 2 tablespoons water

Miso Sauce Preparation:

• Combine all the Miso Sauce ingredients in a small saucepan.
• Gently heat on low for 3 minutes, stirring constantly until the sugar has dissolved and the alcohol has evaporated.

This recipe for Japanese Grilled Eggplant and Shrimp serves/makes: 2

Main Ingredient: Shrimp
Preparation Method: Broiled/Grilled
Cuisine: Japanese