Eggplant with Tofu, Pork & Miso
2 large eggplants
thinly sliced pork or ground pork
1 block medium tofu
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 to 2 tablespoons sugar
2 tablespoons soy sauce
1/4 cup mirin
2 tablespoons miso
garnish with thinly sliced green onions & toasted sesame seeds
Preheat broiler to high. Peel the eggplant and slice into 1/2 inch rounds. Put the eggplant slices into a large bowl of water and soak them for 5 minutes or so. This will take any bitterness out--when you drain the water it will be tinged a little dark. After draining them, put the slices on a baking sheet and brush them with a little oil on each side. Broil for about 5 minutes on each side, or until browned. Slice the eggplant into bite-sized pieces and set aside.
In a hot skillet over medium-high heat, saute the garlic and ginger with a little bit of oil but do not brown, about 30 seconds to 1 minute. Add the pork slices and saute, separating the slices. Add the eggplant and tofu, combine, and turn heat to medium-low.
Mix the miso with a little bit of water so it's easier to combine with the sugar, soy sauce and mirin. Add to the eggplant mixture and simmer, adding about 1 cup of water. Heat through, but do not bring to full boil.
Garnish with thinly sliced green onion and toasted sesame seeds. Serve with hot rice.