Ingredients
Half a round eggplant (about 1 medium), pineapple cubes to taste, 6 fresh lotus seeds, water as needed.
Seasonings
Miso (Japanese soybean paste) 1 teaspoon, curry powder 1 tablespoon, white pepper to taste.
Instructions
1. Remove the lotus seed cores and chop them finely.
2. Add the crushed lotus seeds, miso, curry powder, white pepper, and water to the pot, stirring constantly over low heat. Thicken with a cornstarch slurry until it becomes thick and bubbly, then turn off the heat.
3. Deep-fry the eggplant in oil at 150°C (about 300°F) for about 2 minutes; test for doneness by inserting a chopstick into the center of the eggplant to see if it is cooked through.
4. Once the eggplant is fully cooked, increase the heat to high to force out any remaining oil from the inside, then remove from the pan and drain the oil. Layer the ingredients from Step 2 and the diced pineapple on top in order, then place in an oven preheated to 180°C (350°F) and bake for 2 minutes.