Eggplants are seasoned with miso. It has a sweet flavor.
Yield: 4 servings
- 3/4 lb eggplants, sliced into 1/4 inch-thick rounds
- 1/4 lb green bell pepper, cored and thinly sliced
- 3 Tbsp miso
- 1 1/2 Tbsp mirin
- 1 1/2 Tbsp sugar
- 2 Tbsp vegetable oil
Mix miso, mirin, and sugar in a small bowl and set aside. Heat oil in a medium skillet and fry eggplants on medium heat until softened. Add green bell pepper and stir-fry them until softened. Turn down the heat to low. Add miso mixture and stir quickly with the ingredients. Stop the heat.