Eggplant Stir-Fry with Miso and Sesame

Name: Eggplant Stir-Fry with Miso and Sesame
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 medium (diced 1/2-inch) eggplant; 2 tbsp vegetable oil; 3 cloves (minced) garlic; 1 tbsp (minced) ginger; 3 tbsp miso paste; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1/2 cup corn kernels; 1/4 cup sesame seeds

Tender eggplant and corn simmered in a savory miso sauce, finished with toasted sesame seeds for nutty depth.

Cuisine: Asian

Category: Vegetarian

Prep: 10 minutes. Cook: 12 minutes.

Serves 4.

Ingredients

2 medium (diced 1/2-inch) eggplant
2 tbsp vegetable oil
3 cloves (minced) garlic
1 tbsp (minced) ginger
3 tbsp miso paste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1/2 cup corn kernels
1/4 cup sesame seeds

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 medium diced eggplants (1/2-inch cubes) and stir-fry for 5-7 minutes, stirring occasionally, until golden brown and tender.
Step 2: Add 3 cloves minced garlic and 1 tbsp minced fresh ginger, stir-frying for 1 minute until fragrant and garlic is just golden (do not brown).
Step 3: Stir in 3 tbsp miso paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil until miso dissolves. Add 1/2 cup corn kernels and cook for 2-3 minutes until heated through. Stir in 1/4 cup sesame seeds and serve immediately.