Eggplant and Green Peppers Sauteed with Miso.

Recipe by JustJanS
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 5
    Japanese eggplants, 340 g (we can't get Japanese, so I just use the big, fat purple ones!)
  • 3
  • 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)
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DIRECTIONS

  • Cut of stem of eggplants and peel leaving alternate stripes of skin.
  • 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).
  • Soak in water for 5 minutes and then drain.
  • Deseed the peppers and cut into bite-sized pieces.
  • Heat the sesame oil in a frypan and saute the eggplant over high heat; add the peppers and saute further.
  • When the vegetables become soft, add the miso and sugar and saute until the miso begins to caramelise.
  • Add the mirin, sake, dashi and cook over a medium heat until the liquid is almost gone.
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