This is from Japanese Women Don’t Get Old or Fat: Secrets of My Mother’s Tokyo Kitchen which I’ve been enjoying. I just used one small Japanese eggplant and half a green pepper because I was only feeding two people, and I cut back a bit on the sauce ingredients as well. It came out quite good. Well, I liked it. My youngest wasn’t so crazy about it but then she likes neither eggplant or green peppers, so I didn’t have high expectations! I’ll post the original quantities below since I winged and eyeballed my adjustments.
Oh, I just realized I forgot to garnish mine with the sesame seeds and oil! Still tasted good.
Eggplant and Green Pepper in Miso
- 1 pound Japanese eggplant
- 2 Tbs mirin
- 2 Tbs red miso
- 2 tsp sugar
- 1 tsp sake
- 1 cup canola oil
- 1 green pepper, cored and seeded, cut into bite size pieces
- 1 tsp toasted white sesame
- 1/2 tsp sesame oil
- Soak the eggplant in some salted water while you prepare the sauce.
- In a small bowl, mix together the mirin, miso, sake and sugar. Set this aside for the end of the recipe.
- Start the oil heating in a wok if you have one. I used a medium saucepan so I could get by with using less oil and still having some depth. Drain the eggplant and blot dry with a paper towel. You want the oil about 350. If you drop a cube of bread in, it should sizzle.
- Gently slide some of the eggplant pieces in and fry a few minutes until golden brown and cooked through. (A fork or skewer should easily go through.) Remove and drain on paper towels as small batches are done.
- Now if you're not frying anything else, drain the oil from the pan and reserve for another use. Since I was also going to fry some chicken, I just added a small bit of oil to a small frying pan.
- Cook the pepper until crisp-tender, about 2 minutes. Add the eggplant back to the pan, then stir the miso sauce over it all and cook while stirring a few minutes to blend flavors and coat the vegetables. Transfer to a serving dish and garnish with the sesame seeds and sesame oil.
You can see my whole menu here.