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Stir-Fried Eggplant and Sweet Pepper with Miso
Mild, subtly sweet eggplant and umami-rich miso are a classic Japanese combination. In this quick stir-fry, the eggplant becomes tender and succulent while the pepper retains much of its crispness. We balance the saltiness of the miso with mirin, sugar and vinegar, and also add a good dose of garlic and ginger for punch. Red miso, or aka miso, is saltier and stronger than sweeter, more subdued white miso, or shiro miso. Use whichever you prefer or that you have on hand, or you could even blend the two. Serve this as a side to just about any type of grilled, roasted or seared meat, poultry or fish, or as a light vegetarian main.
4 to 6
Servings
Tip
Don’t use globe eggplant for this recipe. Slender, thin-skinned Japanese or Chinese eggplant is the variety to purchase. The flesh contains fewer seeds than globe eggplant and takes on an especially silky, creamy texture when cooked.
30 minutes
Ingredients
Directions
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01In a small bowl, whisk together the miso, mirin, sugar and 2 tablespoons water; set aside. In a 12-inch nonstick skillet over medium, toast the sesame seeds, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a small bowl; set aside.
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March 18, 2023
This was terrific
To start with, we're big eggplant fans. Made this to have with sesame seared tuna. As usual, with eggplant recipes, the amount of oil for frying the eggplant was too low. Otherwise, everything was great
August 18, 2022
I'm scared: 1/4 c miso???????
When I prepare a recipe with just 1 tbsp miso, it often comes across as dominantly salty. If you have fixed this, how was it??? If it works, I'm super-excited to try it!
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