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Miso Eggplant
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 15 min
- Servings
- 1.00 - cups, serving(s)
Categories
- savory mains
Cuisine
- Japanese
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Miso Eggplant brings together 1 lb Japanese eggplant (about 2 medium sized, long eggplants), 1 tablespoon sesame seed oil or 1 tablespoon vegetable oil, 1/2 cup water in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 1 lb Japanese eggplant (about 2 medium sized, long eggplants)
- 1 tablespoon sesame seed oil or 1 tablespoon vegetable oil
- 1/2 cup water
- 1 tablespoon mirin (optional) or 1 tablespoon sake (optional)
- 2 tablespoons light miso
- 1 teaspoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
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Instructions
Slice eggplant into 1/4-inch circles.
Fry in sesame seed oil for a few minutes.
Add water and mirin or sake and cover and simmer until tender.
Mix miso, soy sauce and sugar in a small bowl.
Add to the eggplant mixture and stir-fry.
Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.
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