|I was in such a hurry to eat I didn't get a photo! |
This is a picture of an eggplant I grew, though
not the one from the container. Use what you've got.
I like to double the sauce, especially if I use a lot of veggies.
2 eggplants (or one eggplant and other veggies you like)
1 fresh red chili, sliced (I had hot peppers so that is what I used. If I was out of those I would have used dried thai hot peppers.)
2 TBSP sake
4 TBSP mirin
2 TBSP shoyu (or another favorite soy sauce that doesn't have wheat like Bragg's Liquid Aminos )
3 TBSP hatcho miso (not sure what hatcho miso is, I used a red/dark miso paste)
1. Peel eggplant if desired, especially if you aren't using the long, skinny type of eggplant. Cut into bite-size pieces.
2. In a small bowl, heat the water and combine warm, not burning hot, water with miso. Stir until dissolved. Add the rest of the sauce ingredients and set aside.
3. Preheat a wok over high heat - here in southeast Ohio a cast iron pan works just as well. SERIOUSLY. Pre-heat you pan, this is not a step you want to skip.
4. Add a little sesame, peanut, or olive oil and heat until it is very hot.
5. Add eggplant in BATCHES to the hot pan and cook about 4 minutes or until done. Avoid overcrowding the pan in this step, as it will slow the cooking of the eggplant and change its texture.
6. Return all veggies and hot chili to hot pan. Add sauce, stir, and cook until sauce thickens to desired consistency.
7. Serve over rice, rice noodles or as a side dish.