Miso Eggplant Stir-Fry
This is a simple eggplant dish that can be a side dish or eaten on top of rice. It's an amazing way to highlight the deliciousness of eggplant and it's also possible to adapt as a vegetarian dish.
Servings: 3
Ingredients
- 2 eggplants Asian eggplant works best, approx. 370 grams
- 1.5 tbsp miso paste
- 1.5 tbsp mirin
- 1 tbsp sake
- 1/2 tsp dashi powder can be omitted if vegetarian
- 1/2 tbsp sugar
- 80 ml water add more as needed during cooking
- 1 tbsp sesame oil other oils are also an option!
- grated ginger as desired
- katsuobushi aka. bonito flakes as desired, can be omitted if vegetarian
Instructions
- Take the two eggplants and cut them into rough sized pieces about 4-5 centimeters thick. Works best to cut at a slight angle while spinning the eggplant.
- Soak the cut eggplant in water for at least 5 minutes. This gets rid of some bitterness and itchyness (I tend to feel a bit itchy in my mouth when eating eggplant if not soaked prior to cooking)
- While soaking the eggplant, mix the miso paste, mirin, sake, dashi powder, sugar, and water. Set it aside in a separate bowl.
- On medium heat, pour sesame oil into a frying pan.
- Drain the eggplants and put the eggplants into the hot frying pan.
- Saute the eggplants until the eggplants become more discolored and partly cooked.
- Pour the miso mixture into the frying pan with the eggplants. Mix and saute it so that the sauce is coating all of the eggplants.
- The eggplants are done when the liquid mixture has mostly evaporated and they have become soft and cooked. If it needs more cooking time, feel free to raise the temperature of the pan or add some more water.
- Turn off the heat and mix in freshly grated ginger and top with bonito flakes as desired
- Enjoy!
