Miso Eggplant, Not bed?
Miso Eggplant is a Japanese style eggplant dish. The sweet and crispy Japanese food is very attractive. This Miso Eggplant also expressed the taste of Japanese food well. Miso captures the smell of eggplants and balances them.
Ingredients
- 3 small, thin eggplants (about 4 ounces or 115 g each)
- 2 ½ cups (625 ml) water
- 3 small green bell peppers
- ½ inch (1.3cm) cube pared, fresh ginger root
- 2 tablespoons (30 ml) miso
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) sugar
- 1 teaspoon (5 ml) cornstarch
- 1 teaspoon (5 ml) cornstarch
- 3 tablespoons (45 ml) vegetable oil
- 4 ounces (115 g) ground pork or chicken
- 1 tablespoon (15 ml) sake
Details
Serves: 5
Method
Step 1
Cut each eggplant crosswise into 2 inch (5cm) lengths; cut lengthwise into 1 inch (2.5cm) thick wedges. Make 2 or 3 shallow cuts in skin of each wedge.
Immediately place eggplant in 2 cups (500 ml) water; let stand 5 minutes. Drain; pat dry with paper toweling. Cut each green pepper lengthwise in half; cut halves into 1 x 2 inch (2.5 x 5cm) pieces. Mince ginger.
Step 2
Mix remaining ½ cup (125 m) water, the miso, soy sauce and sugar in small bowl. Stir until sugar dissolves; reserve.
Step 3
Mix cornstarch and 1 ½ tablespoons (22 ml) cold water in small bowl until smooth; reserve.
Step 4
Heat wok or 10 inch (25cm) skillet over high heat 30 seconds; add oil and heat until hot. Add pork; cook, stirring constantly, until pork turns white, about 2 minutes.
Step 5
Add ginger, eggplant and green pepper to wok; cook, stirring constantly, until vegetables are almost tender, 3 to 4 minutes.
Add sake to wok; cook 30 seconds. Stir in miso mixture.
Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens, about 1 minute. Serve immediately.
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