Stir Fried Eggplant with Ginger and Miso

Ingredients

• Miso

  2 tbsp or 34g

• Sake

  Alcoholic beverage, made from rice

  ½ tbsp or 8g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Sesame oil

  Salad or cooking

  4 tbsp or 54g

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Ginger root

  Raw

  1 tbsp or 6g

• Spearmint

  Fresh

  1 tbsp or 6g

Directions

1. Mix the miso and sake in a small bowl and set aside.
2. Slice the eggplants in half lengthwise, then cut diagonally into slices less than 1/2 inch thick.
3. Heat the sesame oil in a wok or large skillet over medium heat. Add the halved dried chiles and cook until aromatic.
4. Add the ginger and eggplant slices, tossing to coat with oil. Stir gently until the eggplant is shiny and soft.
5. Pour in the miso-sake mixture and stir to coat the eggplant. Remove from heat and stir in chopped mint leaves. Serve immediately.