Sweet Miso Eggplant to Stock in the Fridge

Sweet Miso Eggplant to Stock in the Fridge

This is a rich, sweet side dish. This eggplant won't explode in a sudden burst of flavor, but you definitely won't be able to stop eating them once you start.

Ingredients: 4-5 servings

Japanese dashi stock
150 ml
Awase miso
2 tablespoons
2 tablespoons
Soy sauce
1 tablespoon
1 tablespoon
1 tablespoon
1-2 cloves
Vegetable oil (or sesame oil)
4 tablespoons
Green onions (finely chopped)


1. Cut the eggplants in half vertically and score the skin diagonally at 2-3 cm intervals. Peel and grate the garlic.
2. Add the eggplant and vegetable oil into a frying pan and cook over a high heat. When the skin of the eggplant has browned, pour in the dashi stock along with the miso, sugar, soy sauce, mirin, vinegar, and grated garlic and simmer.
3. Once nearly all of the dashi stock has evapourated, stir-fry the eggplant while simmering to prevent burning. When all of the moisture has gone, stop the heat, and add in some sliced green onion. Mix it all together and it's done.
4. The eggplant tastes far better after it has been cooked for a few hours and the flavours have had a chance to blend. It might not be the nicest colour in the world, but it does make a deliciously rich-tasting side dish.

Story Behind this Recipe

When I made an eggplant stir-fry I wanted a richer flavour so I tried adding some garlic.