Miso Eggplant
This delicious sautéed miso eggplant stir-fry recipe makes for a quick and easy side dish or main course. A Chinese eggplant dish, it combines tender eggplant with a nutty, aromatic, umami soy sauce and is topped with scallions and white sesame seeds.
Servings: 4
Calories: 153kcal
Ingredients
- 3 chinese eggplant
- 2-3 tbsp sesame oil
- 1 tbsp finely chopped ginger
- 2 cloves garlic finely chopped
- 2 tbsp miso paste
- 2 tsp rice vinegar
- 1 tbsp honey
- 2 tsp soy sauce
- 2 tbsp water
- 4 scallions chopped
- 2 tsp white sesame seeds
Instructions
- Cut the stem end off of the eggplant and then cut the eggplant into 1 inch pieces, half each piece lengthwise and then cut into long thin strips.
- Heat 1 tbsp sesame oil in a nonstick skillet on medium high heat. Once hot add in half of the eggplant and cook for 2-3 minutes per side until golden brown in color. Set the cooked eggplant aside on a plate and repeat with the remaining eggplant (you may need to add more sesame oil to the pan if it’s too dry).
- Add 1 tbsp of sesame oil to the pan along with the garlic and ginger, saute for 2 minutes before adding in the miso paste, rice vinegar, honey, soy sauce and water, whisk so that the sauce is well blended and bring to a gentle simmer. Add in ½ of the chopped scallions and leave to simmer for 2 minutes until the sauce begins to thicken.
- Return the eggplant slices to the pan, use a spatula to gently stir so that the eggplant pieces are all well coated in the sauce. Garnish with the remaining chopped scallions and white sesame seeds.
Nutrition
Calories: 153kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 491mg | Potassium: 466mg | Fiber: 6g | Sugar: 11g | Vitamin A: 166IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg