Miso Eggplant and Shishito Peppers Recipe
Ingredients
- 3-4 Japanese eggplants (cut into wedges, about 4 cups)
- 16 Shishito peppers
- 1 Tbsp oil
- 3 Tbsp water
- 3 Tbsp Miso paste
- 1/4 cup Mirin
Instructions
- Cut eggplant into small wedges. Cut off the stems of peppers, and cut into halves if too big.
- Heat oil in a wok or a frying pan at medium heat, and stir-fry eggplant for a minute. Add water, cover and cook for 2 minutes. Remove the cover, add peppers, and stir-fry for a couple of minutes until peppers get soften a little. Add Miso and Mirin and cook until Miso paste dissolved.