Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
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.
cup red miso, white miso or a combination
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT