Stir-fried eggplant and pepper with Miso -Nabéshigi-

It is one of the typical dishes of Japanese family cuisine, it is called “Souzai”. As it offers a strong taste, you will be satisfied and it goes well with rice. It's good as a bento dish and also recommended for vegans. 

Ingredients: serves 2-3 people

1 aubergine
1 green pepper
1 crushed garlic clove
2 tbsp. tbsp vegetable oil 

For the Miso sauce

  • 1 C. teaspoons of Miso* (ideally red Miso)
  • 1 C. teaspoons of sugar
  • 1 c. to s of Mirin*
  • 1 C. teaspoons of Sake or white wine


  1. In a small container, mix all the ingredients for the Miso sauce.
  2. Wash and cut the eggplant into bite size pieces and soak in water for 5 minutes to remove the pungent flavor.
    In the meantime, wash and cut the pepper into cubes.
    Drain the eggplant water, roughly dry the eggplants with absorbent paper.
  1. Heat a pan, pour in the oil and add the crushed garlic clove then fry the eggplant until it is soft and golden.
    Then add the pepper and fry for another 2 or 3 minutes.
  1. Add the Miso sauce and mix well so that the eggplant and pepper are well coated

    It's ready ! Enjoy with rice.
    You can keep this dish for 3 or 4 days in the refrigerator.


What is this ?

* Miso

INn Japanese condiment made from fermented soybean paste.
You will find it at organic or in a Japanese grocery store.

*All over

A kind of very sweet sake.
You will find it in a Japanese grocery store.


Illustrations : Laura Gómez

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