Eggplant and Green Peppers Sauteed with Miso.

Total Time
27mins
Prep 15 mins
Cook 12 mins

This is a great side dish with a Japanese meal-or any Asian meal for that matter.

Ingredients Nutrition

  • 5 Japanese eggplants, 340 g (we can't get Japanese, so I just use the big, fat purple ones!)
  • 3 green peppers (120g)
  • 4 tablespoons sesame oil
  • 2 12 tablespoons miso
  • 1 tablespoon sugar
  • 2 tablespoons mirin
  • 2 teaspoons sake
  • 2 teaspoons dashi (I make up instant according to the packets directions)

Directions

  1. Cut of stem of eggplants and peel leaving alternate stripes of skin.
  2. Cut into 1cm slices crosswise (I cut into 1cm chunks as I can't get Japanese eggplant and am using the big, fat purple ones).
  3. Soak in water for 5 minutes and then drain.
  4. Deseed the peppers and cut into bite-sized pieces.
  5. Heat the sesame oil in a frypan and saute the eggplant over high heat; add the peppers and saute further.
  6. When the vegetables become soft, add the miso and sugar and saute until the miso begins to caramelise.
  7. Add the mirin, sake, dashi and cook over a medium heat until the liquid is almost gone.
Most Helpful

I cook weekly for a group of 40 Japanese people in Japan. I am always scared to serve national ethnic food but this was a hit! I made my own dashi and used extra mirin because I had no sake.

cooking in Japan April 06, 2009