A tub of yellow miso sits in my pantry, begging to be used. It's thick and creamy, looks a lot like peanut butter, tastes salty and smells of fermented beans. Apparently it lasts forever in the fridge. I began to research its nutritional value and came across a number of recipes using eggplant (one of my favourite vegetables) and miso. The idea of combining ginger with miso was appealing and this delicious side dish was really simple and quick to make. No salt was added because both miso and soy sauce have high sodium content.
2 Japanese eggplants, cut in 1" lengths
1 Tbsp. mirin (rice wine)
2 tsp. ginger paste
green onions for garnish
- Heat oil over medium-high heat, pan-fry eggplant until golden brown & set aside.
- Mix miso with soy sauce, sesame oil, mirin, ginger paste and sugar.
- Bring sauce to a boil over medium heat and return eggplant to skillet.
- Make sure sauce coats eggplant pieces & simmer for 2 minutes.
- Transfer to a serving dish and garnish with green onions and chilies.
Serve over steaming hot basmati/jasmine rice.