Name: Zucchini and Eggplant with Miso Recipe
Prep time: 5 min
Total time: 15 min
Yield: 5
Cuisine: Asian
Ingredients: 1 tablespoon cooking oil; 250 grams zucchini, sliced into 3-inch lengths; 2 eggplant, sliced into 2-inch pieces; 3 tablespoons japanese white miso; 6 tablespoons mirin (japanese sweet rice wine); 2 teaspoons white sugar; 2 tablespoons water; chili flakes; salt; 1 tablespoon sesame oil; 1 tablespoon black sesame seeds, toasted

IMAGE Patrick Martires| Styling by Rachelle Santos

Add some oriental flair to zucchini and eggplant by pairing it with a lovely sesame-miso sauce. This wholesome dish makes for the perfect side dish to chicken teriyaki or beef teppanyaki.

Zucchini and Eggplant with Miso Recipe

Zucchini and Eggplant with Miso Ingredients

How to Make Zucchini and Eggplant with Miso

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