Savory Miso Eggplants (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons sunflower oil
02 -
4 Japanese eggplants
→ Sauce
03 -
1 tablespoon honey
04 -
4 tablespoons Mirin or dry white wine
05 -
2 tablespoons white miso paste
06 -
3 centimeters of fresh ginger or 1 teaspoon powdered ginger
07 -
2 tablespoons soy sauce
08 -
1 clove garlic, minced
→ Toppings
09 -
1 scallion, sliced thin
10 -
Toasted sesame seeds
# Instructions:
01 -
Dry the eggplants after rinsing, then slice them into chunks or pieces about 2 centimeters thick.
02 -
In a large pan, heat the oil and sauté the eggplants on all sides, stirring them every so often until they get nice and soft. Add a splash of oil or water if they seem too dry.
03 -
Peel and mince the garlic, then toss it in a bowl. Chop the ginger finely or use powdered ginger, and add it in too. Pour in the Mirin (or white wine), honey, soy sauce, miso, and spice it up with chili if you’d like. Stir it until smooth.
04 -
Pour the sauce over the eggplants in the pan. Crank up the heat for a couple of minutes to thicken the sauce, then lower it and cook for a little longer.
05 -
Before digging in, sprinkle sesame seeds and scallion slices over the eggplants for garnish.