Fried Eggplant with Dengaku Miso

See below for how to make dengaku miso.

I really didn’t want to repeat the same strong flavour of the dengaku miso twice in one meal but I had a bit left and a few of the (long) finger sized eggplants so waste not.

Chopped up the eggplants into 1cm slices then fried in a pan ( if you boil them for a minute or so in salted water first they don’t soak up so much oil but I couldn’t be bothered) until golden, mixed with bit of the dengaku miso and served.