Miso Eggplant
(serves four as a side dish)
2 medium eggplants
1/4 cup sunflower or other vegetable oil (add more as needed)
2 tbsps Mirin (Japanese rice wine)
2 tbsps soy sauce
1 tbsp sesame oil
1 tbsp miso paste (either white or brown)
juice of 1/2 lemon
Cut the eggplant into bite-sized pieces and saute in the vegetable oil slowly until very soft. Drain eggplant on paper towels and discard oil. Mix all other ingredients and toss with the eggplant. Serve warm.
We just had this with a sticky, succulent roast pork tenderloin. How delicious!! I didn’t have Mirin so I splashed a little umeboshi plum sauce in there instead, and the eggplant didn’t object. I’ve never really liked eggplant — more of a duty food for me, but this is how I’m going to eat it now. Yum! Thanks!
Yay! I’m so pleased. I came to eggplant very late in life and now I adore it.