Char skin of brinjals and sprinkle some sea salt. Keep aside for 2-3 minutes.
Slit brinjals into thick slanting slices. Dip slices into hot boiling water and cover with lid.
Keep aside for 3-4 minutes. Drain, pat dry and keep aside.
Heat oil in a pan and add brinjal slices. Saute till lightly browned or tender.
Dissolve miso into dashi and strain if required.
Pour over sizzling brinjals and bring to a boil on high.
Add soya sauce and cover with domed lid.
Simmer till liquid thickens.
Pour into serving bowl and stir in dried bonito flakes.
Serve hot with steamed rice.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.