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Stir-Fried Eggplant and Sweet Pepper with Miso

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.

By Rose HattabaughApril 27, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

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.

Tip

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.

Ingredients
  • ¼

    cup red miso, white miso or a combination

  • 3

    tablespoons mirin

  • 2

    teaspoons white sugar

  • 2

    tablespoons sesame seeds

  • ¼

    cup grapeseed or other neutral oil

  • 1

    pound Japanese or Chinese eggplant, trimmed, halved and sliced ½ inch thick on the diagonal

  • 3

    scallions, thinly sliced on the diagonal, whites and greens reserved separately

  • 1

    tablespoon finely grated fresh ginger

  • 3

    medium garlic cloves, minced

  • 1

    medium red bell pepper, stemmed, seeded and chopped

  • 2

    tablespoons unseasoned rice vinegar

Step 1

In a small bowl, whisk together the miso, mirin, sugar and 2 tablespoons water; set aside. In a 12-inch nonstick skillet over medium, toast the sesame seeds, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a small bowl; set aside.

Step 2

In the same skillet over medium-high, heat the oil until shimmering. Add the eggplant and cook, stirring occasionally, until tender and browned, 4 to 5 minutes.

Add the scallion whites, ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Stir in the bell pepper. Add the miso mixture and cook, stirring often, until the vegetables are glazed, 1 to 2 minutes; add more water a few teaspoons at a time, if needed, so the miso mixture evenly coats the vegetables. Off heat, stir in the vinegar.

Step 3

Transfer to a serving dish and sprinkle with the scallion greens and sesame seeds.