Japanese flavours make this eggplant mixture taste sensational.
- Cut eggplant in half lengthways, then cut into 1.5cm-thick slices.
- Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Add one-third of the eggplant. Cook for 2 to 3 minutes each side, or until golden. Remove to a plate. Repeat twice with remaining oil and eggplant.
- Combine 1/4 cup of stock and miso paste. Set aside. Add remaining stock to frying pan. Bring to the boil. Reduce heat to low. Add eggplant. Simmer for 3 to 4 minutes, or until eggplant is tender.
- Add miso paste mixture and sugar to frying pan. Cook for 2 to 3 minutes, or until sauce has thickened slightly. Serve in bowls.
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