Miso Stir-Fried Eggplant

Name: Miso Stir-Fried Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 medium, sliced into 1/2-inch thick rounds eggplant; 2 tbsp sesame oil; 3 tbsp miso paste; 2 tbsp rice vinegar; 1 tbsp honey; 1 tbsp soy sauce; 1 tsp, grated ginger; 2 cloves, minced garlic; 1/4 cup water; 2, sliced (for garnish) green onions; 1/4 cup (for garnish) sesame seeds

Eggplant slices cooked in a savory-sweet miso sauce with ginger and garlic, finished with sesame seeds for a simple, umami-packed side.

Cuisine: Japanese

Category: Asian

Prep: 10 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

2 medium, sliced into 1/2-inch thick rounds eggplant
2 tbsp sesame oil
3 tbsp miso paste
2 tbsp rice vinegar
1 tbsp honey
1 tbsp soy sauce
1 tsp, grated ginger
2 cloves, minced garlic
1/4 cup water
2, sliced (for garnish) green onions
1/4 cup (for garnish) sesame seeds

Instructions

Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 2 medium eggplants (sliced into 1/2-inch thick rounds) and cook for 4-5 minutes per side until golden brown and tender, then set aside.
Step 2: In a small bowl, whisk 3 tbsp miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp grated ginger, and 2 minced garlic cloves. Add 1/4 cup water and stir until smooth.
Step 3: Return the eggplant to the skillet and pour the miso sauce over. Cook for 3-4 minutes, stirring occasionally, until sauce thickens and coats the eggplant.
Step 4: Garnish with 2 green onions (sliced) and 1/4 cup sesame seeds.