Savory Miso Glazed Eggplant Stir-Fry
A Deliciously Salty Side Dish: Miso Eggplant Stir-Fry!
Eggplant’s soft texture can be polarizing. But with a little care, you can enjoy it without it becoming mushy! Today, we’re making an eggplant stir-fry seasoned with miso paste, creating a delightful topping similar to a donburi sauce. It’s wonderfully savory and a unique treat. This recipe offers a rich flavor that’s sure to become a family favorite.
Main Ingredients- 2 Eggplants
- 1/3 Zucchini
- 1/4 Onion
- 2-3 cloves Garlic, minced
- 1/2 package Enoki mushrooms
Seasoning- 1/4 Tbsp Miso paste
- A little Sesame oil
- 1/4 Tbsp Miso paste
- A little Sesame oil
Cooking Instructions
Step 1
First, heat a pan over medium heat. Add the minced garlic and thinly sliced onion, and stir-fry until fragrant. Once the onion begins to turn translucent, prepare to add the next ingredients.
Step 2
When the onion is slightly cooked, add the zucchini, which has been cut into bite-sized cubes, and stir-fry together. Cook until the zucchini is slightly tender.
Step 3
Now, add the star of our dish, the eggplant, cut into generous pieces, to the pan. Eggplant absorbs oil easily, so stir-frying it quickly over high heat is key to preserving its texture and preventing it from becoming too soft. Toss it rapidly in the pan.
Step 4
Once the edges of the eggplant start to look slightly translucent and tender, it’s time to add the miso paste for seasoning. You can adjust the amount of miso to your preference.
Step 5
Stir-fry everything together, ensuring the miso paste is evenly distributed among the vegetables. Taste and if it’s not salty enough, you can add a little more miso paste to adjust the seasoning to your liking.
Step 6
We’re in the final stages. Add the prepared enoki mushrooms and mix them well with the vegetables. Finally, drizzle a little sesame oil for a nutty aroma to complete this delicious miso eggplant stir-fry.
Step 7
Voila! Your wonderfully tender and flavorful miso eggplant stir-fry is ready. It’s a special side dish that allows you to enjoy the deep miso flavor without the overly soft texture of eggplant. It’s also delicious served over warm rice like a donburi topping!
