This melt-in-your-mouth Miso Eggplant & Pepper Stir-fry is a quick, easy, and incredibly flavorful vegetarian dish perfect for a weeknight meal. The combination of sweet peppers, smoky eggplant, and savory miso paste creates a symphony of textures and tastes that will delight your palate. Forget complicated recipes and long prep times; this dish comes together in under 30 minutes, using readily available ingredients. The vibrant colors alone make it a feast for the eyes, promising a delicious culinary experience.
This simple stir-fry is surprisingly adaptable; feel free to experiment with different types of peppers or add other vegetables like zucchini or mushrooms. For an extra layer of richness, consider adding a spoonful of tahini or a sprinkle of toasted sesame seeds at the end. Ready to create this delicious and satisfying meal? Let's dive into the step-by-step instructions below!
Tools Needed
- Frying pan
- Knife
- Cutting board
Ingredients
- Eggplant
- Nasu bell peppers
- Miso paste
- Sugar
- Mirin
- Water
- Sesame oil
- Salad oil
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Cut bell peppers in half, remove seeds and stems. Make small cuts near the stem. Cut into roughly 3-4 equal parts. For eggplant, use the pencil sharpener method to minimize waste. Cut into 1-1.5cm thick slices.
Step 2. Stir-fry Eggplant and Peppers
- Heat salad oil in a pan. Add eggplant and coat with oil. Cover and steam until softened. Flip and brown the other side.
- Add bell peppers to the pan (skin-side down) in the empty space left from the eggplant. Cover and steam-fry until softened and slightly sweet.
Step 3. Make and Add the Miso Sauce
- In a bowl, combine miso paste, sugar, mirin, water (or sake), and sesame oil. Mix well.
- Add the miso sauce to the pan with the eggplant and peppers. Mix thoroughly. Cover the pan to prevent splashing. Simmer until the sauce thickens and the water evaporates.
Step 4. Serve
- Garnish with sesame seeds and serve hot with rice.
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- Don't use too much oil when stir-frying to prevent oiliness. Steaming helps to retain the vegetables' texture and flavor.
- Adding sesame oil to the miso sauce enhances the aroma.
- Covering the pan while simmering prevents splashing and helps the flavors blend better.
Nutrition
- N/A
FAQs
1. Can I use different types of peppers?
Absolutely! Bell peppers, poblanos, or even jalapeños (for a spicier kick) will all work well.
2. What if I don't have white miso paste?
You can substitute with red miso paste, but be aware the flavor will be slightly stronger and more fermented.
3. Can I make this dish ahead of time?
It's best served fresh, but leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
This Miso Eggplant & Pepper Stir-fry is a testament to the magic of simple, fresh ingredients. Enjoy the satisfying flavors and textures of this quick and healthy meal, perfect for any night of the week. We hope you savor every delicious bite!