Ingredients
- 1 pound Asian eggplant cut lengthwise
- 1 bunch scallions thinly sliced
- 1 bunch Thai basil chiffonade
- 3 1/2 tablespoon miso
- 2 tablespoon mirin
- 2 tablespoon water
- 1 1/2 tablespoon sugar
- 2 tablespoon vegetable oil
Servings:
Units:
Instructions
- Mix miso, mirin, and sugar in a small bowl and set aside
- Heat oil in a skillet over medium-heat and fry eggplant on one side until crispy brown
- Add miso mixture over eggplant, thinning it with up to 2 tbsp water for desired consistency
- Remove from heat, top with scallions and Thai basil
- Serve over grain of choice or alone. ENJOY!
Powered byWP Ultimate Recipe
