I like all summer vegetables, but my favorite is definitely eggplant. Of course, Japanese eggplant is my most favorite variety. Sometimes we can buy Japanese eggplant at the local supermarket, where they sell under the name of “Ichiban” eggplant. Some nurseries are also selling Icihiban plants to grow in your garden. But watch out! there are neighborhood squirrels looking forward it. You might have to surround your plants with garden mesh to protect from them.
Italian eggplants are a good substitute as they have a similar taste, and the skin is not too tough. Italian eggplant is usually easier to find at the market.
Today’s dish is one of my mother’s recipes, Eggplant and bell pepper sauté with miso paste. The salty-sweet taste is wonderful. Sautéing the veggies until soft is the key to this recipe. The eggplants, with absorbed salty-sweet flavor, are my favorite part. Try this dish this summer. You will love it!
Eggplants and bell pepper sauté with miso paste
- 1 medium size Italian eggplant or 2 ichiban eggplants (They are smaller)
- 1 medium size green Bell pepper
- 2 Tbs Brown sugar
- 2 Tbs Miso
- 2 Tbs Mirin
- 2 Tbs Sake
- Oil for cooking
1) Cut Eggplant into bite sized pieces and soak in water for 5 minutes, then drain and pat dry.
2) Cut bell pepper into the same size as the eggplant.
3) Mix brown sugar, miso, mirin, and sake well in a small bowl.
4) Heat the oil in a frying pan and sauté the eggplant first. Add more oil when needed as the eggplant absorbs the oil while it is sauted. This actually makes them really tasty. Next, add the bell pepper and continue sautéing until the veggies are cooked.
5) Add miso seasoning paste into the pan, then stir and cook for 3 to 4 minutes, until the miso seasoning thickens.
6) Serve in a bowl or plate. If you have Shiso (Oba), add some on the top.