Stir Fried Japanese Eggplant with Ginger and Miso

Nancy's recipe calls for shiso, a mint-like herb that you often find served with sushi in Japanese restaurants here in the states. I don't have shiso around but am growing Thai basil which was a lovely substitute. You could also use a little sliced fresh mint.

If you don't have dried chili peppers, try using a generous pinch of red chili pepper flakes.

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4 to 6

Ingredients

  • 2 Tbsp good quality miso (we used white miso)
  • 1 1/2 teaspoons sake
  • 1 pound (450 g) Japanese eggplants (4 to 5 long, skinny eggplants)
  • 6 Tbsp canola oil, cold-pressed sesame oil, grape seed oil, or rice bran oil
  • 2 whole, dried red chili peppers, torn in half
  • 1 Tbsp peeled, slivered fresh ginger
  • 1 Tbsp finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves

Method

1 Stir the miso and the sake together in a small bowl, set aside.

stir miso and sake together to toss with the stir fry eggplant

2 Slice the eggplants in half lengthwise. Then slice them on a diagonal, crosswise, in a little less than 1/2-inch thick slices.

slice japanese eggplant to prepare for stir fry

3 Heat chilies in oil, add ginger and eggplant slices to stir fry: Heat the chilies in the oil in a wok or large skillet on medium heat. Once the chilies start to sizzle, and you can smell the aroma of the chilies, add the ginger and eggplant slices, and toss to coat with the oil. Stir gently for several minutes until the eggplant pieces are shiny and soft.

cook chilies in hot oil to make the base for stir frying japanese eggplant stir fry japanese eggplant

4 Add the miso-sake mixture to the eggplant pieces and gently stir to coat. Remove from heat. Stir in the chopped shiso, Thai basil, or mint leaves, and serve immediately.

add miso sake mixture to stir fried japanese eggplant