Recipe information
Ingredients for - Stir Fried Japanese Eggplant With Ginger and Miso
1. 2 tablespoons good quality miso (we used white miso) -
2. 1 1/2 teaspoons sake -
3. 1 pound (450 g) Japanese eggplants (4 to 5 long, skinny eggplants) -
4. 6 tablespoons canola oil, cold-pressed sesame oil, grape seed oil, or rice bran oil -
5. 2 whole, dried red chili peppers, torn in half -
6. 1 tablespoon peeled, slivered fresh ginger -
7. 1 tablespoon finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves -
How to cook deliciously - Stir Fried Japanese Eggplant With Ginger and Miso
1. Stage
Stir the miso and the sake together: in a small bowl, set aside.
2. Stage
Slice the eggplants in half lengthwise: Then slice them on a diagonal, crosswise, in a little less than 1/2-inch thick slices.
3. Stage
Heat chilies in oil, add ginger and eggplant slices to stir fry: Heat the chilies in the oil in a wok or large skillet on medium heat. Once the chilies start to sizzle, and you can smell the aroma of the chilies, add the ginger and eggplant slices, and toss to coat with the oil. Stir gently for several minutes until the eggplant pieces are shiny and soft.
4. Stage
Add the miso-sake mixture to the eggplant pieces: and gently stir to coat. Remove from heat. Stir in the chopped shiso, Thai basil, or mint leaves, and serve immediately.
