Recipe: Spicy Eggplant with Miso

Spicy Eggplant with Miso

Spicy Eggplant with Miso.

We had fond memories of the spicy eggplant with miso recipe from Japanese Country Cookbook, an artful paperback issued by the long-closed Mingei-Ya in San Francisco. But when we picked up a used copy we were surprised to discover most recipes were loaded with sugar. We’ve reinvented the recipe with zero sugar, since miso is plenty sweet on its own. Serves 4 as a vegetable side dish.

Ingredients:
1 lb Japanese eggplant (the long, skinny ones)
Kosher salt
Oil for sautéing
½ t red chili flakes
½ c or so chopped scallions, including the green
3 T red or yellow miso
3 T water or mirin or a combination

Method: trim off the stems and slice eggplant, unpeeled, on the bias into wedges about ¾ inch thick. Sprinkle exposed flesh with salt and rest in a bowl or colander until a good amount of liquid has been pulled out, about half an hour. Dry thoroughly with paper towels then sauté in wok or pan until eggplants are tender, maybe 7 minutes. Add scallions and sauté till slightly wilted. Add chili flakes. Mix miso and water/mirin and stir till it reaches a smooth consistency like heavy cream. Add to the eggplant in the skillet and mix in; heat through and serve over rice.

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