1 tablespoon of Carwari Miso White
1/2 tablespoon of Carwari Black Tahini
1 tablespoon of Carwari Agave Nectar
1 tablespoon of Water
1/2 tablespoon of Carwari Toasted Sesame Oil
1 middle-sized Eggplant (cut into 3 cm thick slices)
1. Place the sliced eggplants into water to soak, and dry them with kitchen towels.
2. Put the eggplant pieces onto a plate and cover the plate with plastic wrap and cook for around 2 minutes using a microwave until tender.
3. Pour sesame oil on a heated pan and cook the eggplant until the surface has a nice golden-brown colour.
4 .Blend all of the black dengaku sauce ingredients well and heat it up for 20 seconds in a microwave.
5. Put the cooked eggplants on a serving plate and pour the black dengaku sauce over the eggplant.
*You can also use the Dengaku sauce for tofu and other vegetables.