Eggplant and Green Bean Agebitashi
This unique recipe can be serve both hot and cold.
Makes 4 servings 2 cups ginger miso broth, or dashi if available
1 teaspoon soy sauce
1 teaspoon salt (halve this if planning to soak the vegetables overnight)
Grapeseed oil for frying
5 ounces green beans, ends trimmed 1⁄2 pound Japanese or Chinese eggplant, halved lengthwise and cut at 45-degree angle into 1⁄2-inch-thick slices
1 teaspoon rice wine vinegar
1 tablespoon toasted sesame seeds
Prep time: 45 minutes. Cook time: 10 minutes. Total time: 25 minutes.
In a medium glass or ceramic bowl, combine broth or dashi, soy sauce and salt and stir to combine.
Wash and thoroughly dry vegetables before chopping.
Prepare a wire rack lined with a few sheets of paper towels. Fill a heavy-bottomed pot, such as a Dutch oven, with 2 inches of grapeseed or another high-heat oil. Heat oil to 356 degrees.
Fry green beans in oil in batches, until bright green and skin just blisters, 30 to 45 seconds per batch. Transfer beans to paper towel-lined rack and then transfer into broth mixture while still warm. Fry eggplant slices in batches, 2 to 3 minutes, or until slightly soft when pressed. Drain on paper towel, gently pressing with more paper towels to remove additional oil, then transfer to broth mixture. Soak vegetables at least 30 minutes, and up to overnight.
Serve vegetables hot or cold in a bowl with about half the broth mixture. Stir in vinegar just before serving. Sprinkle with sesame seeds for garnish.
Per serving: 100 calories, 6g carbohydrate, 2g protein, 8g fat (1g saturated), 984mg sodium, 2g fiber.