Sautéed Miso Eggplant
A quick and flavorful side dish featuring tender Chinese eggplants coated in a rich, savory miso sauce. Infused with grated garlic, ginger, and sesame oil, it is loaded with umami and pairs perfectly with a warm bowl of steamed rice.
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🍳 Cooking Flow
Whisk miso paste with hot water, then mix in grated garlic, ginger, soy sauce, and sesame oil. → Chop Chinese eggplants into bite-sized pieces. → Sauté eggplants in avocado oil over medium heat for 5-6 minutes until browned. → Add miso sauce and a splash of hot water, tossing until glazed. → Plate and garnish with chopped green onions and white sesame seeds.
Cooking Steps
Brief Cooking Order
Whisk miso paste with hot water, then mix in grated garlic, ginger, soy sauce, and sesame oil. → Chop Chinese eggplants into bite-sized pieces. → Sauté eggplants in avocado oil over medium heat for 5-6 minutes until browned. → Add miso sauce and a splash of hot water, tossing until glazed. → Plate and garnish with chopped green onions and white sesame seeds.
Introduction
A quick and flavorful side dish featuring tender Chinese eggplants coated in a rich, savory miso sauce. Infused with grated garlic, ginger, and sesame oil, it is loaded with umami and pairs perfectly with a warm bowl of steamed rice.
Step 1
Place miso paste into a small bowl, add hot water, and whisk with a fork until fully dissolved.
Step 2
Grate garlic and ginger directly into the bowl. Add soy sauce and a drizzle of toasted sesame oil, then stir to combine.
Step 3
Trim the stems and roughly chop the Chinese eggplants into bite-sized rolling cuts.
Step 4
Heat a nonstick pan over medium heat and add avocado oil. Add the chopped eggplants and sauté for 5 to 6 minutes, flipping occasionally until browned.
Step 5
Pour in the prepared miso sauce and stir thoroughly to coat the eggplants.
Ingredients List
Important Notes
Chinese eggplants have a tender skin and flesh that absorb sauce and flavors exceptionally well.
Be sure to flip the eggplant pieces while pan-frying so all sides develop good color before introducing the sauce.
Dissolving the miso in warm water beforehand ensures the sauce distributes evenly without clumping in the pan.
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