Photo by Foodojenik
Ingredients
- 2 tablespoons creamy peanut butter
- 1/2 cup white miso
- 2 tablespoons brown sugar
- 2 Japanese leeks, minced
- 2 tablespoons sake
- 1 tablespoon soy sauce
- 1-1/2 pounds Japanese eggplant
- 2 tablespoons sesame oil
- 2 Japanese leeks, cut into 1-inch slices
Directions
- Make nerimiso by combining peanut butter, miso, brown sugar, minced leeks, sake and soy sauce in a small sauce pan. Heat to boiling and simmer 2 minutes, stirring constantly. Remove from heat and let cool.
- Soak 12 to 18 bamboo skewers in water for 30 minutes. Cut eggplant into 1-inch thick rounds, and then cut each round in half.
- Alternately run eggplant and leek slices onto the bamboo skewers until each is filled. Brush the eggplant and leek with sesame oil.
- Steam the filled skewers for 10 minutes or until the eggplant is barely tender. Remove and cool.
- Liberally baste the eggplant with the nerimiso sauce. Cook outdoors on a grill or indoors under the broiler of your oven until sauce begins to brown. Turn and repeat on all sides. Remove from skewers to serve.
