Eggplant with Ginger and Miso

adapted slightly from Nancy Singleton Hachisu, Japanese Farm Food

Serves 6


  • 2 Tbs miso
  • 1 1/2 Tbs sake
  • 1 lb Japanese eggplant
  • 3 Tbs sesame oil
  • 1 Tbs red pepper flakes
  • 1 Tbs minced ginger
  • 1 Tbs shiso chiffonade (could substitute with basil or mint, maybe?)

Mix the miso and the sake in a small bowl. Halve the eggplants lengthwise and then cut into 1/4" thick half moons.

Heat the oil in a large skillet or wok over medium heat. Add the red pepper flakes and let sizzle for a moment, then add the ginger and eggplant. Saute for a few minutes until the eggplant is soft and shiny. Add the miso-sake mixture and stir gently to evenly coat the slices.

When the mixture begins to brown on the outside of the eggplant, remove from the heat and toss with the shiso and serve.

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