adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Eggplant with red miso
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Eggplant dish bursting with Japanese flavors.
Ingredients:
  • 3 (750g total) small eggplants
  • 57.50 gm vegetable oil
  • 255.00 gm chicken style liquid stock
  • 75.00 gm red miso paste
  • 40.00 gm caster sugar
Instructions:
  • Slice the eggplant in half lengthwise and then cut into 1.5cm-thick slices.
  • In a large non-stick frying pan over high heat, sear one-third of the eggplant in 1 tablespoon of oil until golden on each side, about 2 to 3 minutes. Transfer to a plate and repeat twice with the remaining oil and eggplant.
  • Mix 1/4 cup of stock with miso paste, then set aside. In a frying pan, bring the rest of the stock to a boil. Turn down the heat to low and add eggplant. Let it simmer for 3 to 4 minutes until the eggplant is tender.
  • Combine the miso paste mixture and sugar in a frying pan and cook for 2 to 3 minutes until the sauce thickens slightly. Serve in bowls.

Similar Recipes