1. Scar skin of brinjals, sprinkle some sea salt.
2. Keep aside for 2-3 minutes.
3. Slit brinjals into thick slanting slices.
4. Dip slices into hot boiling water, cover with lid.
5. Keep aside for 3-4 minutes.
6. Drain, pat dry, keep aside.
7. Heat oil in a pan, add brinjal slices.
8. Saute till lightly browned or tender.
9. Dissolve miso into dashi, strain if required.
10. Pour over sizzling brinjals, bring to a boil on high.
11. Add soya sauce, cover with domed lid.
12. Simmer till liquid thickens.
13. Pour into serving bowl, stir in dried bonito flakes.
14. Serve hot with steamed rice.

Making time: 25 minutes
Makes: 2-3 servings
Shelflife: Best fresh