Cut an eggplant into two and make some incision with a knife, like shown in the photo. Sprinkle with salt and sweat for 30 minutes. Rinse and place, cut side down, in a hot skillet greased with oil. Add some cut baby potatoes, if you like (optional). Sauté until the eggplant starts to look slightly burned. Turn over and add miso paste diluted with water, to taste. You will need enough liquid to almost cover the eggplants. Add soy sauce if you like (also optional). Bring to boil and then simmer on low until all the liquid has evaporated. Serve hot.
Photos and Recipes by Alessandra Zecchini ©
