American Chinese food is one of those things I love but can only eat a few times a year because I feel, well, awful afterwards. I’m especially partial to the vegetable dishes because they soak up all that sauce. Garlicky eggplant and broccoli are two of my favorites—mmm…sodium.
This recipe was an attempt at a slightly more down-to-earth take on my beloved eggplant that came about one winter night when I was craving the real deal but didn’t feel like having a 3-day stomachache. Mission accomplished. I enjoyed some tossed with cooked tempeh and spaghetti squash, along with some crisp, steamed broccoli and sesame seeds sprinkled on top.
Spicy Miso Eggplant
- 1 teaspoon red miso paste
- 1 teaspoon soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon honey
- 2 tablespoons water
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 3 stalks green onions, sliced
- 3 Chinese Eggplants, sliced into thin strips
- Whisk together miso paste, soy sauce, red pepper flakes, honey, and water in a small bowl. Set aside.
- In a large skillet, warm sesame oil over medium heat. Add finger, garlic, and green onions. Cook until fragrant, about 2 minutes.
- Add eggplants. Saute eggplant until it begins to get tender. Add miso sauce. Stir well to coat. Cook eggplant in miso sauce a few minutes longer until almost all liquid has been absorbed.
If you want to thicken the sauce, you can work with some cornstarch or other thickening agent, but I found this worked just fine.
What’s your Chinese food order?