Hot miso eggplant

This hot miso eggplant recipe is inspired by both Japanese and Korean origins. The vegetables are sliced using a traditional Japanese cutting technique called “rangiri” (translates to “irregular cutting”). Typically used on root vegetables, the vegetables are cut at an angle, creating elongated and diagonal pieces with multiple facets, allowing the vegetables to soak up more of the sauce when cooked.

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp vegetable oil
• 2 medium eggplants, cut into irregular 3 cm chunks
• 1 green capsicum, cut into irregular 3 cm chunks
• 2 garlic cloves, sliced
• 1 tbsp sesame oil
• 2 tbsp miso paste, or doenjang (Korean fermented soybean paste)
• 1 tbsp gochujang (Korean fermented chilli paste)
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• toasted sesame seeds, to serve

Instructions

1. Heat a large frying pan over medium heat and add the vegetable oil. Fry the eggplant for about 5 minutes, or until starting to brown. Add the capsicum and garlic and fry for about 3 more minutes until both the eggplant and capsicum start to soften.

2. Combine remaining ingredients (except the sesame seeds) with a couple of tablespoons of water and pour the mixture into the pan, stirring to coat. Fry for 2 - 3 minutes until the vegetables are softened and the sauce is thickened, glossy and coating the vegetables. Serve scattered with the sesame seeds.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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