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Stir Fried Japanese Eggplant With Ginger and Miso
Stir Fried Japanese Eggplant With Ginger and Miso
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Japanese eggplant stir-fried with spicy chilies, ginger, and savory miso for a flavorful twist! 🍆🌶️🥢
Ingredients:
  • 2 tablespoons good quality miso (we used white miso)
  • 1 1/2 teaspoons sake
  • 1 pound (450 g) Japanese eggplants (4 to 5 long, skinny eggplants)
  • 6 tablespoons canola oil, cold-pressed sesame oil, grape seed oil, or rice bran oil
  • 2 whole, dried red chili peppers, torn in half
  • 1 tablespoon peeled, slivered fresh ginger
  • 1 tablespoon finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves
Instructions:
  • Combine the miso and sake in a small bowl and set aside.
  • Cut the eggplants in half lengthwise and then slice into slightly less than 1/2-inch thick pieces on a diagonal.
  • In a wok or large skillet over medium heat, sauté chilies in oil until they sizzle and release their aroma. Add ginger and eggplant slices, stir-fry until eggplant is shiny and soft.
  • Incorporate the miso-sake mixture into the eggplant pieces, gently stirring to coat. Take off the heat, then mix in the chopped shiso, Thai basil, or mint leaves, and serve right away.

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