Japanese Sesame Eggplant Recipe in Miso Sauce
2 or 3 Asian style eggplant (not the fat, wide American variety)
1 green pepper (bell or poblano/pasilla)
1 dried red chili
3 tbsp sake
3 tbsp mirin
3 tbsp sugar
2 tbsp GF wheat free tamari (San J=recommended)
1 tsp (or more) cornstarch
2 tbsp GF red (or white) miso(FIND GF variety such as brown rice)
2 tbsp water
3-4 tbsp sesame oil
Slice eggplant in half horizontally, then chop to create half circles. Cut your pepper into strips, removing seeds. De-seed your dried chili and chop it into small rings. Combine your sake, mirin, sugar, and GF tamari in a small bowl. Whisk in cornstarch until thoroughly combined. In a cup, combine the miso with water and combine thoroughly. Heat 3 tbsp of your oil in a nonstick frypan or wok. Add eggplant and stir fry until it has softened slightly. Then add the last tablespoon of oil and your green peppers, and stir fry for a few more minutes or until pepper is soft. If you are using a poblano or pasilla pepper, add the pepper earlier. Next, lower heat, create a well in the center of the pan and add the sake-tamari mixture. Sir for a few minutes, until sauce thickens slightly and seems to have seasoned the vegetables. Finally, add the miso paste and stir, heating for a few more minutes. Serve with rice and enjoy.