MISO EGGPLANT

Miso Eggplant image

Make and share this Miso Eggplant recipe from Food.com.

Provided by HawaiiChef79

Categories Vegetable

Time 15m

Yield 1-2 cups, 4 serving(s)

Number Of Ingredients 9

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Ingredients

1 lb Japanese eggplant (about 2 medium sized, long eggplants)
1 tablespoon sesame seed oil or 1 tablespoon vegetable oil
1/2 cup water
1 tablespoon mirin (optional) or 1 tablespoon sake (optional)
2 tablespoons light miso
1 teaspoon soy sauce
2 tablespoons sugar
1 tablespoon cornstarch (optional)
1 tablespoon water (optional)

Steps:

Slice eggplant into 1/4-inch circles.
Fry in sesame seed oil for a few minutes.
Add water and mirin or sake and cover and simmer until tender.
Mix miso, soy sauce and sugar in a small bowl.
Add to the eggplant mixture and stir-fry.
Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.

Nutrition Facts : Calories 82.6, Fat 3.6, SaturatedFat 0.5, Sodium 86.7, Carbohydrate 12.8, Fiber 3.9, Sugar 9, Protein 1.3

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