Zucchini and Eggplant with Miso Recipe

This wholesome dish makes for the perfect side dish to chicken teriyaki or beef teppanyaki.

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

Len Santos
This wholesome dish makes for the perfect side dish to chicken teriyaki or beef teppanyaki.
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 15 minutes
Course Side Dishes
Cuisine Asian
Servings 5

Ingredients
  

Zucchini and Eggplant with Miso 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

Instructions
 

  • Heat oil in a wok or frying pan. Sauté zucchini and eggplant for a minute. Add miso, mirin, white sugar, water, and chili flakes. Bring to a boil over medium heat. Let the sauce reduce until thick. Season to taste with salt.
  • Turn off heat. Add sesame oil and sesame seeds before serving.
Keyword eggplant talong
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