Stir-Fried Eggplant and Sweet Pepper with Miso
In this Japanese-inspired stir-fry, succulent eggplant gets bold, concentrated flavor from a sweetened glaze, plus a dose of zingy ginger.
- Makes4 to 6 servings
- Cook Time30 minutes
- 2
Mild, subtly sweet eggplant and umami-rich miso are a classic Japanese combination. In this quick stir-fry, the eggplant becomes tender and succulent while the pepper retains much of its crispness. We balance the saltiness of the miso with mirin, sugar and vinegar, and also add a good dose of garlic and ginger for punch. Red miso, or aka miso, is saltier and stronger than sweeter, more subdued white miso, or shiro miso. Use whichever you prefer or that you have on hand, or you could even blend the two. Serve this as a side to just about any type of grilled, roasted or seared meat, poultry or fish, or as a light vegetarian main.
Don’t use globe eggplant for this recipe. Slender, thin-skinned Japanese or Chinese eggplant is the variety to purchase. The flesh contains fewer seeds than globe eggplant and takes on an especially silky, creamy texture when cooked.
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