Pan-Fried Eggplant With Miso
Nasu-miso, a Japanese pan-fried eggplant dish, features tender eggplant coated in a savory-sweet miso glaze, perfect as a flavorful side.
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Instructions
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Slice eggplant into 1/4-inch cubes and half-rounds.
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Optionally, salt cut eggplant in a colander for 30 minutes to drain juices.
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Combine miso, mirin, and sugar in a bowl; warm pre-made glaze 30 seconds if frozen.
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Heat oil in a skillet; fry eggplant on medium heat until softened.
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Add green bell pepper; stir-fry until softened.
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Lower heat.
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Stir in miso mixture quickly with ingredients. Add 1-2 tablespoons water if burning.
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Remove from heat, stir in toppings, and serve hot.
Nutritional Info (per serving)
Calories:
155 kcal
Carbohydrate:
20 g
Cholesterol:
0 mg
Fiber:
3 g
Protein:
3 g
Saturated Fat:
1 g
Sodium:
477 mg
Sugar:
12 g
Fat:
8 g
Unsaturated Fat:
0 g