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

INGREDIENTS

COOKING PROCEDURE

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