Eggplant with Miso

Servings: Two


Making the miso sauce:

  • 1 1/2 tablespoon miso
  • 2 tablespoons vegetable broth
  • 1 tablespoon rice vinegar
  • 1 - 2 teaspoons sugar

In a small pan, heat the vegetable broth, rice vinegar and sugar. Bring to a simmer and add the miso. Stirring quickly, mix the sauce until smooth, then set aside. 

  • 2 Japanese eggplant
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon sesame oil
  • 1/3 cup of vegetable broth

Slice eggplant in half lengthwise. Cut crosswise to make 1/2 inch half-round bite size pieces. 

Heat olive oil, sesame oil and vegetable broth over medium high heat in a medium size saute pan, then add eggplant. Saute for about 5 minutes as you would to stir fry. Place a lid on pan and remove eggplant from heat. Let it sit for about 3 - 5 minutes. Taste to be sure eggplant is cooked.

Reheat the sauce, pour over eggplant and mix carefully. Garnish with chopped scallions and parsley (optional). Serve with rice.