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