Stir-fried eggplant with miso
Miso is a fermented soybean product that has become very popular with the increased interest in Japanese food. The light-colour or yellow version is the mildest and most popular. Experiment with different vegetables and different kinds of miso.
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 tbsp (15 mL) finely chopped fresh gingerroot
- 4 shallots, thinly sliced (or 1 small onion, diced)
- 1 lb. (500 g) thin eggplant, cut in 1-inch (2.5 cm) chunks
- 2 tbsp (30 mL) light miso
- 1½ tbsp (23 mL) granulated sugar (optional)
- 1 tbsp (15 mL) rice wine
- 1 tsp (5 mL) hot chili paste
- â…“ cup (75 mL) water
- 4 green onions, sliced
- Salt and pepper
Instructions
- Heat oil in a large non-stick pan or wok on medium-high heat.
- Add ginger and shallots. Cook for 3 to 5 minutes.
- Add eggplant and stir-fry until it is lightly browned and beginning to wilt, or about 8 to 10 minutes. If pan is too dry, add 2 tbsp (25 mL) water.
- In a small bowl, combine miso, sugar (if using), rice wine, hot chili paste and water. Add to eggplant and stir-fry until eggplant is tender, about 3 minutes.
- If sauce is too thick, add about ¼ cup (50 mL) more water. Sauce should coat eggplant but not be too sticky.
- Add green onions, salt and pepper to taste.
- Cook for 1 minute longer.
Recipe Video
Video Transcript
0:00 1 tablespoon rice wine.
0:02 1 ½ tablespoon sugar, optional. 1 teaspoon hot chili paste.
0:07 1 tablespoon vegetable oil. 1 tablespoon finely chopped gingerroot.
0:10 â…“ cup of water. 2 tablespoons light miso.
0:12 4 thinly sliced shallots. 4 sliced green onions.
0:18 1 pound of sliced Japanese eggplant.
0:22 Mix water and miso, in a bowl. Add chili paste. if you choose to add sugar, you can add it now too. Stir the mix.
0:28 Add oil to the pan and heat. Add gingerroot and shallots.
0:33 Add eggplant and stir-fry. Wait until it’s medium cooked.
0:36 Add the mixing bowl with miso and chili paste. Let it cook. Add water if sauce too thick. Add onions.
0:41 Add salt and pepper to taste. Serve. Enjoy.
Notes
Serve this dish with a Japanese or Asian meal or with something barbecued. Leftovers be combined with rice and stir-fried. This dish can be made ahead and reheated. If it is too thick when reheated, just add some water.
This recipe has been adapted from Bonnie Stern’s "HeartSmart Cooking for Family and Friends" (Random House).
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 90 | |||
| Fat 2.9 g | 3 % | ||
| Saturated 0.2 g + Trans 0 g | 1 % | ||
| Cholesterol 0 mg | |||
| Sodium 310 mg | 13 % | ||
| Carbohydrate 15 g | 5 % | ||
| Fibre 3 g | 11 % | ||
| Sugars 6 g | |||
| Protein 2 g | |||
