Recipe: Perfect Sauteed eggplant and green pepper with miso

Sauteed eggplant and green pepper with miso. Cut of stem of eggplants and peel leaving alternate stripes of skin. Heat the sesame oil in a frypan and saute the eggplant over high heat; add the peppers and saute further. A little while ago I posted a recipe for nasu dengaku (eggplant with miso glaze) where I explained how hard of a time I had cooking eggplant well.

Saute eggplants in sesame oil over high heat until about half-cooked. Add miso and sugar, and continue to saute until the miso coats the veggies. Add mirin, sake and dashi, and cook over medium heat until the liquid is absorbed. You can have Sauteed eggplant and green pepper with miso using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Sauteed eggplant and green pepper with miso

1. Prepare 3 of eggplant.
2. You need 5 of green pepper.
3. It's 5 of green shiso leaves.
4. Prepare of oil.
5. It's of sugar, sake, miso.

Place potato, green pepper and eggplants in. Fry until each piece is well coated. Preparation Peel the eggplant if you like. Transfer collard greens to a large serving bowl and drizzle with remaining miso butter.

Sauteed eggplant and green pepper with miso instructions

1. Remove stems from eggplant and cut into bite-sized pieces..
2. Cut green pepper in two and remove stems and seeds. Cut into a bite-sized pieces..
3. Cut shiso leaves into fine strips..
4. Heat oil in frying pan. Saute eggplant. When eggplant becomes soft, add green pepper and saute until all ingredients are well done. Add 1 tablespoon sugar, sake and mirin. Mix shredded shiso leaves..

Top with reserved garlic and squeeze lemon over. Our Ginger-Miso Glazed Salmon fillets are marinated in ginger, white miso, soy and lemon. A touch of honey gives a rich caramelized crust on top. Sichuan dry-fried green beans fried until beautifully blistered on the outside with minced meat and crunchy sweet preserved radish is one of our favourite. Miso and eggplant is an incredible flavour combination.

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