Recipe: Eggplant mushroom miso sauté

Eggplant mushroom miso sauté. A little while ago I posted a recipe for nasu dengaku (eggplant with miso glaze) where I explained how hard of a time I had cooking eggplant well. A healthy recipe to warm you up on a cold day. This mushroom and eggplant miso soup is flavoursome, balanced and also happens to be vegan-friendly and gluten-free.

Add water to the saucepan and bring to a boil. Remove from heat and add noodles. Miso eggplant is a Japanese favourite. You can have Eggplant mushroom miso sauté using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Eggplant mushroom miso sauté

1. 2 of Eggplant / aubergine.
2. 1 of mushroom (any mushroom is OK I use Eringi this time).
3. 1 of red pepper.
4. 15 ml of Miso.
5. 15 ml of Mirin.
6. 15 ml of soy sauce.
7. 5 ml of sesame oil.

When fried with the sake and sugar mix, the eggplant takes on a salty caramel type flavour. Crush the chillies in a mortar and pestle. Mix the sake, mirin, sugar and shoyu in a cup. In a separate bowl, mix the red miso with four tablespoons of water to soften the paste.

Eggplant mushroom miso sauté instructions

1. Cut Eggplant, mushroom and red pepper in dice (or bite size).
2. Mix miso,mirin,soy sauce in a bowl and set aside..
3. In a large pan add sesame oil to heat. add vegetables and cook until soften..
4. Add 2 sauce and cook for 1 minute..

Add the flour and continue cooking for another minute, stirring constantly. Then, add the mushrooms and cook for. Miso and eggplant is an incredible flavour combination. Cooked on the grill, it creates an incredible caramelisation that will make your tastebuds sing! It always amazes me how the simplest of recipes can have such an incredible depth of flavour.

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