Since I’m on Operation Clean Out Fridge, I’ve been trying to use up all the random bits in my refrigerator. Tonight’s side dish? Fried miso eggplant.
Fried Miso Eggplant
3 small-medium eggplants, cut into 1″ cubes
1 serrano pepper, sliced into thin rings
3 tbsp mirin
3 tbsp soy sauce
2 tbsp sugar
2 tbsp miso paste, dissolved in 3 tbsp water
2 tbsp sesame oil
Mix mirin, soy sauce, and sugar. Heat vegetable oil in a large wok/pan and cook serrano until the oil starts smoking. Add eggplant and cover. Cook for 4 minutes, stirring occasionally. Drizzle sesame oil and continue to cook for additional 4 minutes or until eggplant is tender. Lower to medium heat, add soy sauce mixture, and cook for 2-3 minutes. Add miso mixture and cook for another 1-2 minutes. Serve hot.