1. Into a bowl, stir the miso and the sake together, setting aside.
2. Cut the eggplants lengthwise in half. Slice these diagonally and crosswise, into 1/2 inch thick slices.
3. Into a wok heat the chillies and the oil over a medium heat. As the chillies start to sizzle, add the eggplant slices and the ginger, tossing to coat in the oil. Stir this gently for several minutes until soft.
4. Add in the miso-sake mixture over the eggplant pieces, stirring so they’re well coated. Remove the pan from the heat and stir in the chopped basil, shiso leaves or mint leaves. Serve the dish immediately as an accompaniment to steamed fish and greens.
Ingredients
Directions
1. Into a bowl, stir the miso and the sake together, setting aside.
2. Cut the eggplants lengthwise in half. Slice these diagonally and crosswise, into 1/2 inch thick slices.
3. Into a wok heat the chillies and the oil over a medium heat. As the chillies start to sizzle, add the eggplant slices and the ginger, tossing to coat in the oil. Stir this gently for several minutes until soft.
4. Add in the miso-sake mixture over the eggplant pieces, stirring so they’re well coated. Remove the pan from the heat and stir in the chopped basil, shiso leaves or mint leaves. Serve the dish immediately as an accompaniment to steamed fish and greens.