Miso Eggplant and Shishito Peppers

Name: Miso Eggplant and Shishito Peppers
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 8 shishito peppers; 2 cups (300 g) chopped (cut into small wedges) eggplant (preferably Japanese); 2 cups (300 g) chopped (cut into small wedges) eggplant (preferably Japanese); 1 tablespoon (15 ml) vegetable oil; 2 tablespoons (30 ml) water; 2 tablespoons (32 g) miso paste; 3 tablespoons (45 ml) mirin

Preparation info

Yield:
2
Servings

Difficulty
Easy
Ready in
10 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Ingredients

8 shishito peppers
2 cups (300 g) chopped (cut into small wedges) eggplant (preferably

Asia
Japan
Side dish
Vegan
Gluten-free

Method

Cut off the pepper stems, then cut the peppers in half if bigger than 4 inches (10 cm) big.
Heat the oil in a medium skillet over medium heat. Add the eggplant and stir-fry for 1 minute. Add the water and cover for 2 minutes. Add the peppers and cook for a few additional minutes. Add the miso and mirin, and stir until well mixed.