No ImageStir Fried Japanese Eggplant with Ginger and Miso

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  1. rick

    Okay, I just made this. I grew the eggplants, thai basil and cayenne peppers, and I happened to have miso, ginger, and sake in the fridge. I followed your directions pretty closely, and I have to say that I can eat this every day for the rest of my life!!!!

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  2. Linda

    Actually, red pepper flakes or whole dried red peppers are widely used in Japanese cooking as per Shizuo Tsuji’s “Japanese Cooking; A Simple Art”, the iconic cookbook from a master chef. This recipe is incredible and easy. Goes wonderfully with grilled fish and steamed rice. Thanks SR!

    xxxxxyyyyy

  3. Susan

    Hey thanks for this recipe, I’m going to try it! I used eggplant in a Chinese style on my blog (http://flavor-scout.com/2013/09/03/kung-pao-eggplant/) but hadn’t thought to do a Japanese inspired dish. I LOVE miso, and love Japanese and my family loves eggplant so I’m definitely doing this one soon.

    Thanks for sharing!

  4. Caroline

    Made this yesterday with red miso and thai basil. DELICIOUS! And so easy to make! Thank you for another winning recipe. I actually have Nancy Hachisu’s cookbook, but missed the recipe. Your blog is one of my go-to recipe sources. Thank you, Elise.

    xxxxxyyyyy

  5. ash wang

    thank you for sharing this recipe! :) for an authentically japanese taste, I’d suggest doing without the red chili peppers and the shiso/basil/mint, and also stir frying the eggplant slices in a very lightly flavored oil like olive or canola. i followed the recipe closely minus the shiso/basil/mint and i personally found the spiciness of the red chilis and the extra aromatic spices, with the exception of ginger, to be at odds with the “umami” taste of the eggplant, as was the sesame oil ( a bit too pungent for me.)

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