This scrumptious sautéed miso eggplant stir-fry recipe makes for a fast and simple aspect dish or primary course. A Chinese language eggplant dish, it combines tender eggplant with a nutty, fragrant, umami soy sauce and is topped with scallions and white sesame seeds. 
I is perhaps biased, however I believe eggplant is extremely underrated. It’s one among my favourite fruits (sure, it’s a fruit!), and I exploit it steadily in primary dishes like my eggplant meatballs and as a aspect with recipes like my Asian grilled eggplant and this eggplant stir fry. My go-to for fast, nutritious meals, this miso eggplant is coated in an umami sauce with a daring savory taste and is so good I’ve been identified to eat it by itself. This Chinese language eggplant dish is my favourite method to put together the produce! Not solely is it tremendous tasty, however all of the elements mix and prepare dinner in a single skillet, holding prep time minimal and the cooking time fast. Fast and simple, it’s one nutritious aspect dish my complete household will eat, and it’s at all times a success with household and mates!
Why You Will Love This Sautéed Miso Eggplant Recipe
- If you happen to’re a fan of Asian flavors, the umami miso paste and soy sauce combination of this miso eggplant could have you virtually licking your plate.
- From begin to end, this scrumptious Chinese language eggplant recipe is able to eat in 20 minutes or much less making for a simple weeknight meal.
- Leftovers retailer and reheat properly so you possibly can take pleasure in a nutritious, tasty aspect dish for a number of days.
- Stuffed with conventional Chinese language and Japanese flavors, this Miso Eggplant recipe is an effective manner to make use of up eggplant and is so tasty it’s going to have even the largest eggplant haters and eggplant lovers alike asking for seconds and thirds.
- This simple recipe is flexible and may work as an excellent aspect dish or a fast meal by itself.
- This Miso Eggplant is vegetarian, nut-free, dairy-free, and gluten-free-friendly!
What Is The Greatest Kind of Eggplant For Miso Eggplant Stir-Fry?
This purple fruit (It’s not really a vegetable!) has many various names in my home: Eggplant (North America), Aubergine (UK), Brinjal (South Africa), and Melanzane (Italy). It not solely comes with completely different names but additionally in many various varieties. Chinese language eggplant is finest for this specific miso eggplant recipe, however there are 4 various kinds of eggplant that you should utilize:
- Japanese Eggplant and Chinese language Eggplant: These are two various kinds of eggplant, however I’m lumping them collectively right here as a result of they’re related in look and taste. For example, barely smaller eggplant choices, they’re lengthy and skinny in form and have a sweeter style than the opposite two varieties listed beneath. Additionally they have a thinner pores and skin with fewer seeds (which is what makes eggplant bitter). Because of this, they’ve a creamy texture when cooked whereas different eggplant varieties are meatier in consistency.
- Italian Eggplant: That is the kind of eggplant I exploit most frequently in my recipes that aren’t Asian-inspired. It appears to be like just like Globe Eggplants however is darker in color and barely smaller in dimension. I discover it has a sweeter style and lacks the bitterness that another styles of eggplant have.
- Globe or American Eggplant: These are the varieties of eggplant discovered mostly in North America. A sort of bigger eggplant, these have a meaty texture. I discover that Globe Eggplant have a spongier texture in comparison with different varieties and due to this fact take in a number of oil when cooking.
Components You Will Want To Make This Miso Eggplant Stir-Fry
- Eggplant: As talked about, Chinese language eggplant works finest for this recipe. They prepare dinner fabulously, changing into tender and candy! You possibly can usually discover them in Asian markets, specialty grocery shops, or a neighborhood farmers market.
- Sesame oil: This provides a daring, nutty taste to the dish. I don’t suggest substituting another oil!
- Ginger and garlic: I really like cooking with contemporary ginger and garlic! As soon as sautéed, they turn out to be daring and aromatic, including a savory, pungent high quality to this dish with a little bit of a kick.
- Miso paste: Any sort of miso paste, however white miso paste is the most typical. It’s a fermented paste constituted of natural entire soybeans, rice, and barley and has an umami taste profile with a delicate nutty style that provides unimaginable depth to this miso eggplant dish.
- Rice vinegar: May be substituted for apple cider vinegar.
- Soy sauce: Common soy sauce or gentle soy sauce offers the sauce a scrumptious umami taste; if you happen to favor, you should utilize coconut aminos or tamari for a gluten-free possibility.
- Scallions (inexperienced onions): Scallions have a candy, zesty, and basic onion taste. They’re the identical as a inexperienced onion and can be utilized interchangeably. I exploit each the white and inexperienced components for this dish!
Yow will discover a full checklist of elements for this Chinese language eggplant dish within the recipe card beneath.
Methods to Make This Chinese language Eggplant Dish
- Use a pointy knife to chop the stem off the eggplant. Then, reduce it into 1-inch items, half every bit lengthwise, and reduce the remaining items into lengthy, skinny strips. Alternatively, you possibly can slice the eggplant into lengthy strips. Then, use the tip of a paring knife to create a crisscross sample throughout the eggplant flesh. I additionally like to make use of clear paper towels to pat the eggplant dry, eradicating any extra moisture earlier than I start.
- Warmth sesame oil in a big skillet over medium-high warmth. As soon as sizzling, add half the eggplant items, and prepare dinner on both sides for about 2-3 minutes or till the eggplant is golden brown. Switch it to a plate, and repeat with the remaining eggplant, including extra sesame oil to the pan as wanted.
- Add extra sesame oil to the pan together with the garlic and ginger, and sauté for two minutes. Then, add within the miso paste, rice vinegar, honey, soy sauce, and water, whisking to mix. As soon as the sauce is properly blended, convey the combination to a delicate simmer. Add in half the chopped scallions, and proceed to simmer till the sauce begins to thicken.
- Return the cooked eggplant to the pan, and use a spatula to stir and coat the items within the sauce. Garnish the miso eggplant with the remaining scallions and white sesame seeds or toasted sesame seeds, and luxuriate in heat!
Can I Make This Miso Eggplant Recipe within the Oven?
Sure! To take action, cube the eggplant as regular. Then, organize the items in a single layer on a big pan sheet lined with parchment paper, and bake at roughly 400°F till tender, stirring midway by. this could take about half-hour. Within the meantime, whisk the miso sauce in a small bowl. Then, brush it over the roasted eggplant, and serve instantly. Or, switch the dish again to the oven to broil for just some minutes to create a barely caramelized impact.
Is This Miso Eggplant Spicy?
No, this chinese language eggplant dish has a barely tangy style with daring, salty, umami flavors harking back to conventional Chinese language and Japanese delicacies. That mentioned, if you wish to add a bit of warmth, you possibly can add a drizzle of chili garlic sauce, sliced Sichuan peppers, Thai chiles, pink pepper flakes, or pink chilis earlier than serving. Or, if you happen to favor a sweeter style, be happy to whisk brown sugar, coconut sugar, or somewhat honey in with the miso sauce.
What To Serve With This Miso Eggplant Recipe
I really like serving this eggplant stir-fry recipe as a aspect dish with protein-rich primary programs corresponding to Asian grilled salmon skewers, sticky Asian wings, Asian pork meatballs, and even cooked floor pork or hen. Nevertheless, it’s additionally nice as a primary dish over Jasmine rice, brown rice, cauliflower rice, or tossed right into a stir-fry! Save any additional sauce to drizzle on high. When having fun with it by itself, I like so as to add a easy inexperienced salad for a bit of additional vitamins and to make my meal somewhat extra filling.
What About Leftovers?
This Miso Eggplant is finest served instantly whereas it’s nonetheless heat. Cooked eggplant tends to get somewhat soggy because it cools. Nevertheless, you possibly can retailer leftovers in an hermetic container within the fridge for 2-3 days. Or, freeze cooked and cooled savory miso glazed eggplant for as much as 2 months! Once you’re able to serve, thaw the miso eggplant within the fridge in a single day. Reheat it in a big nonstick skillet or giant wok with a impartial oil like avocado oil, vegetable oil, gentle olive oil, or cooking spray over medium warmth. You can too microwave leftovers, however they’re extra more likely to be mushy.
Listed below are just a few extra scrumptious recipes with eggplant that you simply may take pleasure in:
If you happen to make this Miso Eggplant stir-fry recipe let me know within the remark part beneath, I might love to listen to what you suppose or take a photograph and tag me (@everylastbite_) on Instagram, I really like seeing your photographs!
Miso Eggplant
This scrumptious sautéed miso eggplant stir-fry recipe makes for a fast and simple aspect dish or primary course. A Chinese language eggplant dish, it combines tender eggplant with a nutty, fragrant, umami soy sauce and is topped with scallions and white sesame seeds.
- 3 chinese language eggplant
- 2-3 tbsp sesame oil
- 1 tbsp finely chopped ginger
- 2 cloves garlic finely chopped
- 2 tbsp miso paste
- 2 tsp rice vinegar
- 1 tbsp honey
- 2 tsp soy sauce
- 2 tbsp water
- 4 scallions chopped
- 2 tsp white sesame seeds
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Reduce the stem finish off of the eggplant after which reduce the eggplant into 1 inch items, half every bit lengthwise after which reduce into lengthy skinny strips.
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Warmth 1 tbsp sesame oil in a nonstick skillet on medium excessive warmth. As soon as sizzling add in half of the eggplant and prepare dinner for 2-3 minutes per aspect till golden brown in coloration. Set the cooked eggplant apart on a plate and repeat with the remaining eggplant (you could want so as to add extra sesame oil to the pan if it’s too dry).
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Add 1 tbsp of sesame oil to the pan together with the garlic and ginger, saute for two minutes earlier than including within the miso paste, rice vinegar, honey, soy sauce and water, whisk in order that the sauce is properly blended and produce to a delicate simmer. Add in ½ of the chopped scallions and depart to simmer for two minutes till the sauce begins to thicken.
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Return the eggplant slices to the pan, use a spatula to softly stir in order that the eggplant items are all properly coated within the sauce. Garnish with the remaining chopped scallions and white sesame seeds.
Energy: 153kcalCarbohydrates: 19gProtein: 4gFats: 8gSaturated Fats: 1gPolyunsaturated Fats: 4gMonounsaturated Fats: 3gSodium: 491mgPotassium: 466mgFiber: 6gSugar: 11gVitamin A: 166IUVitamin C: 7mgCalcium: 43mgIron: 1mg
