Eggplant and Green Peppers Sauteed with Miso.

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

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