This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about delicious Stir Fried Japanese Eggplant With Miso!
Japanese eggplant is absolutely delicious stir fried with miso!
I used 3 Japanese eggplants. These were from our garden. 🙂 You can see some of them are yellowed. I used them for this dish.
All you need is Japanese eggplant, miso, sake, thai chilis, garlic, and olive oil.
Heat 2 tbsp of olive oil in a skillet on med high. When the oil is hot, add the minced garlic and chilis. Stir frequently for around 1 minute or so. Add sliced Japanese eggplant, and continue to stir fry for around 5-10 minutes, or until your eggplant is tender. You may want to lower the heat a bit to medium if you like. Heat should be med – med high and keep stir frying so it doesn’t burn!
Make a paste with 2 tbsp of miso and 1 tbsp of sake. Stir well.
When the eggplant is tender after 5-10 minutes, then add the miso and sake paste, and stir until incorporated.
Enjoy this delicious stir fried Japanese eggplant! Garnish with green onions.
Some Other Recipes You May Enjoy
If you’d like to come along with me on a fun food journey, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here. 🙂
Cheers!
Grace
Stir Fried Japanese Eggplant With Miso
Ingredients
- 3 Japanese eggplant sliced
- 2 tbsp olive oil
- 2 tbsp miso paste
- 1 tbsp sake
- 3 cloves garlic minced
- 3-4 Thai chilis adjust to your taste or omit completely for a milder dish
- green onions sliced, for garnish
Instructions
- Make a paste with 2 tbsp of miso and 1 tbsp of sake. Stir well and set aside for later use.
- Heat up olive oil in a skillet on medium high. When the oil is hot, add the minced garlic and chilis. Stir frequently for around 1 min.
- Add sliced Japanese eggplant, and continue to stir fry for around 5 minutes. Depending on how ripe the eggplant is, you may need to continue to stir fry for a few more minutes until the eggplant is tender. You many want to lower the heat to medium, but keep stir frying frequently so that the mixture doesn't burn.
- When the eggplant is tender should be between 5-10 minutes, then add the miso and sake paste, and stir until incorporated.
- Garnish with green onions and enjoy!
Leave a Reply