Miso Sautéed Eggplant and Peppers 82kcal / per person

recipes

category VegetablesSee the Related Food Category Page
recipe number 06210
cooking time 30 minutes
comment In this summertime dish, eggplant and green bell peppers, both summer vegetables, are used in abundance with nutty sesame seeds. Eggplant mainly consists of water and helps cool your body down. It is recommended when you suffer from the summer heat.
image As eggplant matches well with oil, cook it with sesame oil and season with miso for salty-sweet taste.
(A) Sugar 1 and 1/3 tsp
(A) Red miso 2 tsp
Toasted sesame seeds 2 tsp

Cut the eggplant into big irregular wedges (ran-giri), immerse in water, and drain. Remove the stem and the seeds of the bell peppers and cut into irregular wedges.

Heat the sesame oil in a frying pan. Add the eggplant and briefly sauté, then add the bell peppers and sauté together. When the vegetables become soft, add the (A) seasonings and continuing cooking for a short time. Add half of the sesame seeds just before removing from heat. Place the vegetables on a serving plate and sprinkle with the remaining sesame seeds.

technique After adding the sugar and the miso, sauté over lower heat carefully so as not to burn.
  1. Cut the eggplant into big irregular wedges (ran-giri), immerse in water, and drain. Remove the stem and the seeds of the bell peppers and cut into irregular wedges.
  2. Heat the sesame oil in a frying pan. Add the eggplant and briefly sauté, then add the bell peppers and sauté together. When the vegetables become soft, add the (A) seasonings and continuing cooking for a short time. Add half of the sesame seeds just before removing from heat. Place the vegetables on a serving plate and sprinkle with the remaining sesame seeds.