Sauteed Eggplant with Spicy Miso Sauce

• Produce

  • 2 Chinese red chilies, dried
  • 1 oz Japanese or small canadian eggplant
  • 1 Scallion

• Condiments

  • 1 1/2 tbsp Mirin
  • 1 tbsp Miso paste
  • 1 1/2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Granulated sugar

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 2 tbsp Sake

• Liquids

  • 3 tbsp Water

Found on pickledplum.com

Description

Ingredients

• 2 dried Chinese red chilies, finely chopped
• 1oz/ 245g Japanese or small Canadian eggplant, chopped bite size (about 3 cups)
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tbsp granulated sugar
• 1 tbsp miso paste
• 1 scallion, finely chopped
• 3 tbsp water
• Ingredients for the sauce:
• 2 tbsp sake
• 1½ tbsp mirin
• 1½ tbsp soy sauce

Directions

• Put the eggplant in a bowl of cold water and soak for 10 minutes.
• Mix all the ingredients for the sauce in a bowl and set aside.
• Drain and pat the eggplant dry with paper towels.
• In a large pan over medium heat, add vegetable oil, sesame oil and dried chilies. Cook for 1 minute.
• Add eggplant and cook until the pieces soften (about 3-4 minutes).
• Turn the heat up to high, add sauce and cook for one minute.
• Add sugar, stir well and cook for one minute.
• Add miso paste and water, stir and cook for 3-4 minutes, until eggplant is tender.
• Transfer to a bowl and top with chopped scallions. Serve immediately.