| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 235 | 9.3g | 1.3g | 31g |
| sugars | fibre | protein | salt |
| 15g | 10g | 5g | 0.8g |
Why I Love Japanese Stir-Fried Eggplant with Miso
Every once in a while, I divert from the comfort of my Irish roots and traditional New England cuisine to explore the vibrant and diverse world of international gastronomy. One discovery that I hold dear is the Japanese recipe for Stir-Fried Eggplant with Miso.
This savory, umami-rich dish is a symphony for the taste buds, promising a memorable dining experience that I’m eager to share with you. Inspired by Chef Nobu Matsuhisa, my version of Stir-Fried Eggplant with Miso combines familiar ingredients with the exotic flair of traditional Japanese condiments.
Culinary Adventure in the Heart of Home
Unlike my usual predilection for seafood and the homely dishes reminiscent of my Boston upbringing, this Stir-Fried Eggplant with Miso recipe allowed me to incorporate a different kind of versatility into my cooking repertoire, right in the heart of our family kitchen.
The dish is built around 3 medium eggplants, around 2 pounds in total, cooked in fragrant olive oil. The succulent base is then seasoned with 4 tablespoons of white miso paste, 2 tablespoons of Mirin—a Japanese sweet rice wine—coupled with an equal amount of soy sauce, and a hint of sugar. The aromatic trinity of minced garlic, fresh ginger, and thinly sliced green onion each contribute their unique notes to the flavor profile of this dish.
A Toast to Healthy Eats
Fitting perfectly into my ethos of healthful, nutritious meals, I love how this Stir-Fried Eggplant with Miso recipe offers a satisfying yet low-calorie solution on busy weeknights. Topping it off with a sprinkle of toasted sesame seeds not only adds an extra crunch but significantly enhances the nutritional profile of the dish with their good fats, proteins, and a slew of minerals.
Whether it’s a casual dinner at home or a more formal gathering, I encourage you to explore the delightful gastronomic journey that this Stir-Fried Eggplant with Miso recipe offers. Not only for its epicurean appeal, but for the opportunity it provides to embrace a different culinary tradition and experience a kind of intimate, gastronomic travel without having to leave your kitchen.
What You’ll Need
- 3 medium Eggplants, around 2 pounds in total
- 2 tablespoons Olive oil
- 4 tablespoons White miso paste
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Soy sauce
- 1 tablespoon Sugar
- 2 cloves Garlic, minced
- 1 tablespoon Grated fresh ginger
- 1 Large green onion, thinly sliced
- 2 tablespoons Toasted sesame seeds, for garnishing
Method
Step One
Begin by preparing the eggplants. Cut the eggplants into 1-inch chunks and place them in a large bowl of salted water. Let them soak for about 10 minutes. This helps to draw out the moisture and bitterness from the eggplant and also prevents them from discoloring.
Step Two
In a small bowl, stir together the white miso paste, mirin, soy sauce, and sugar until well blended. This forms the sauce for the dish.
Step Three
Heat the olive oil in a large frying pan or wok over medium heat. Once hot, add the minced garlic and grated ginger to the pan and stir fry for about 1 minute until they are aromatic but not browned.
Step Four
Drain the soaked eggplant pieces and pat them dry with a kitchen towel. Add the eggplant to the pan, stirring to ensure all pieces are coated in the olive oil, garlic, and ginger. Cook until the eggplant starts to soften and brown, about 10 to 15 minutes.
Step Five
Pour the miso sauce over the cooked eggplant, cover the pan, and lower the heat to simmer. Let the eggplant cook in the miso sauce for about 5 minutes until they are well-flavored and the sauce has thickened a bit.
Step Six
Remove the pan from heat and stir in the thinly sliced green onion. Serve the stir-fried eggplant with miso immediately, garnished with the toasted sesame seeds.
