SC - OOP - Eggplant

[Christine A Seelye-King]

That could definitely describe the eggplant part of the 'pagoda' (if we
were talking a french-based cuisine, we would call it a 'napoleon'.)  I
will have to try this out and see how it compares!
Christianna
> 1 lb round eggplant cut 1/2" thick
> 
> 2 oz shiro miso (white miso paste)
> 1 oz sake (Japanese rice wine)
> 2 oz sugar
> 1/2 oz soy sauce
> 6 oz water
> 1/2 oz green onion, chopped
> 1/4 oz sesame oil
> 
> Marinate eggplant slices overnight. Drain and grill on a well oiled
> grill until grill marks are well defined. Serve with reserved
> marinade.

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