This dish has a strong flavor that goes well with plain rice. At home, it is one of the components for bento or used as a filling for vegan makis. It keeps for several days and is therefore very suitable as a reserve dish.
Ingredients: for 6-8 people
- 2 eggplants（530g）
- 3 tbsp. tablespoon of sesame oil
- 1/2 tsp. grated ginger
- 1 C. miso soup
- 2 tbsp. Mirin soup
- a little chilli (optional)
- Wash and cut the eggplants into sticks. In a pan, heat the oil and fry them for 3-4 minutes, shaking the pan from time to time.
- In a container, mix the miso, mirin and grated ginger, once the eggplant is cooked, add the sauce and mix everything. Continue to cook them for about 3 more minutes.
The color may change when refrigerated, but it will keep for 3-4 days in the refrigerator.