Eggplant And Green Peppers Sauteed With Miso Recipes

EGGPLANT AND GREEN PEPPERS SAUTEED WITH MISO.

Steps:

• Cut of stem of eggplants and peel leaving alternate stripes of skin.
• Cut into 1cm slices crosswise (I cut into 1cm chunks as I can't get Japanese eggplant and am using the big, fat purple ones).
• Soak in water for 5 minutes and then drain.
• Deseed the peppers and cut into bite-sized pieces.
• Heat the sesame oil in a frypan and saute the eggplant over high heat; add the peppers and saute further.
• When the vegetables become soft, add the miso and sugar and saute until the miso begins to caramelise.
• Add the mirin, sake, dashi and cook over a medium heat until the liquid is almost gone.

EGGPLANT WITH SWEET MISO

Steps:

• Remove the caps from the eggplant and cut them in half lengthwise.
• Put the peanut oil in a large skillet, preferably non-stick, over medium heat. About 2 minutes later, add the eggplant, skin side down. Cook until nicely browned, adjusting the heat and rotating the pieces so they brown evenly, about 10 minutes. Turn and cook on the flesh side until brown, then continue to cook, turning as necessary, until tender, another 10 minutes or so.
• When the eggplant is almost done, combine the miso, sugar, mirin, and vinegar in a small saucepan over medium heat. Cook for about 1 minute, stirring. Remove the eggplant and spread a thin coating of the miso mixture over each half; top with the sesame seeds. Serve hot or at room temperature.
• You can also grill or broil this recipe: Start a charcoal or gas grill or preheat the broiler; the rack should be about 6 inches from the heat source. Brush the eggplant slices well with oil. Place, flesh side down, on a baking sheet or directly on the grill. Broil or grill, turning as necessary, until browned on both sides, brushing with more oil if the eggplant looks dry. Proceed with step 3.

JAPANESE EGGPLANT WITH MISO

Steps:

• In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
• Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
• Either BBQ, grill or panfry eggplant until soft.
• Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
• Serve, garnished with a little julienned spring onion greens.

EGGPLANT WITH MISO

Steps:

• Heat miso, sugar, sake and mirin in small saucepan over moderate heat. Simmer 5 minutes, stirring constantly. Remove from heat.
• In large skillet, heat 3 tablespoons oil over medium-high heat. Add half the eggplant, and saute on both sides for 8 to 10 minutes, until tender and brown. Remove to plate. Repeat with rest of oil and eggplant.
• Lay eggplants, cut side up, on a serving plate. Spoon over den miso, and sprinkle with sesame seeds.