Stir Fried Japanese Eggplant with Ginger and Miso
- 2 Tbsp good quality miso
- 1 1/2 teaspoons sake
- 1 pound (450 g) Japanese eggplants (4 to 5 long, skinny eggplants)
- 6 Tbsp canola oil, cold-pressed sesame oil, grape seed oil, rice bran oil, or other high smoke-point oil
- 2 whole, dried red chili peppers, torn in half
- 1 Tbsp peeled, slivered fresh ginger
- 1 Tbsp finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves
- Produce
- Ginger, fresh (1 Tbsp)
- Japanese eggplants (1 pound)
- Red chili peppers, whole dried (2)
- Shiso, leaves (1 Tbsp)
- Condiments
- Miso, good quality (2 Tbsp)
- Cooking & Baking
- Canola oil (6 Tbsp)
- Beer, Wine & Liquor
- Sake (1 1/2 teaspoons)
Preparation
Read recipe preparation on simplyrecipes.com
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Published September 6, 2012 (5 months ago).
93 people saved this recipe.
