Miso Eggplant
  • 12 oz slender eggplants, sliced thinly on the diagonal
  • Salt
  • 3 TB white miso
  • 2 tsp Mirin
  • Pinch of sugar
  • Warm water, for thinning
  • 3 TB light sesame oil
  • Soy sauce
  • Toasted Sesame oil, for finishing
  • Green onion, sliced thinly on the diagonal, for finishing
  • Black sesame seeds (optional), for finishing
  1. Place eggplant slices in a colander and sprinkle generously with salt. Allow to rest 30 minutes. Blot dry with a paper towel, pressing to remove as much moisture as possible.
  2. In a small bowl, combine miso, mirin, and a pinch of sugar and stir to combine. Thin with water until the consistency is thin and creamy.
  3. In a large skillet, heat light Sesame oil over medium heat. When the pan is hot, add the eggplant slices and saute until they are soft and slightly browned. Add the miso sauce, reduce the heat, and cook for 5 more minutes.
  4. Taste for salt, and if needed, season with soy sauce. Drizzle with toasted sesame seed oil, toss, then plate with scallions and black sesame seeds to garnish.
Recipe by The Taste Edit at https://thetasteedit.com/miso-eggplant/