Side of Eggplant.

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.

I’m a huge eggplant fan and this was the perfect sweet/salty/spicy complement to the leftover karaage from last night. Best of all, it only took 20 minutes to prep and cook.

Fried Miso Eggplant

Ingredients:

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

vegetable oil

Directions:

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.

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