Stir-Fried Eggplant with Miso
Miso is a fermented soybean product that has become very popular with the increased interest in Japanese food. The light-colour or yellow version is the mildest and most popular. Experiment with different vegetables and different kinds of miso. Serve this dish, adapted from Bonnie Stern’s “HeartSmart Cooking for Family and Friends” (Random House), with a Japanese or Asian meal or with something barbecued. Leftovers be combined with rice and stir-fried. This dish can be made ahead and reheated. If it is too thick when reheated, just add some water.
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) finely chopped fresh gingerroot
4 shallots, thinly sliced (or 1 small onion, diced)
1 lb. (500 g) thin eggplant, cut in 1-inch (2.5 cm) chunks
2 tbsp (25 mL) light miso
1½ tbsp (23 mL) granulated sugar (optional)
1 tbsp (15 mL) rice wine
1 tsp (5 mL) hot chili paste
⅓ cup (75 mL) water
4 green onions, sliced
Salt and pepper
Heat oil in a large non-stick pan or wok on medium-high heat. Add ginger and shallots. Cook for 3 to 5 minutes. Add eggplant and stir-fry until it is lightly browned and beginning to wilt, or about 8 to 10 minutes. If pan is too dry, add 2 tbsp (25 mL) water.
In a small bowl, combine miso, sugar (if using), rice wine, hot chili paste and water. Add to eggplant and stir-fry until eggplant is tender, about 3 minutes. If sauce is too thick, add about ¼ cup (50 mL) more water. Sauce should coat eggplant but not be too sticky.
Add green onions, salt and pepper to taste. Cook for 1 minute longer.
Makes 6-8 servings.
Nutritional breakdown per serving:
11.9 g carbohydrate, 1.7 g protein, 2.9 g total fat, 0.3 g saturated fat, 2.8 g fibre, 220 mg sodium, 77 calories
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