Miso Eggplant Bowl

Name: Miso Eggplant Bowl
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 eggplant; 2 tbsp neutral oil; 1 tbsp unsalted butter; 1 egg yolk; green onions and sesame seeds to garnish!; 2 tbsp mirin; 2 tbsp miso; 2 tsp sugar; 1 garlic clove, grated (or minced)

bibi @bidoof20

eggplant will always be the move... this bowl is super affordable and so comforting! one of my go-to recipes for sure!

bibi @bidoof20

eggplant will always be the move... this bowl is super affordable and so comforting! one of my go-to recipes for sure!

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Ingredients

30 minutes

2 servings

1eggplant
2 tbspneutral oil
1 tbspunsalted butter
1egg yolk
green onions and sesame seeds to garnish!
Sauce
2 tbspmirin
2 tbspmiso
2 tspsugar
1garlic clove, grated (or minced)

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Steps

30 minutes

1

Making the Sauce: In a small bowl, combine the sauce ingredients (mirin, miso, sugar, and garlic) and set aside.
2

Preparing the Eggplant: Before chopping, make shallow diagonal incisions on each side of the eggplant. After, cut into bite-sized pieces. Wash and soak the eggplant in lightly salted water.
3

Cooking: Heat butter and oil in a frying pan over medium heat. After the butter has melted, add the eggplant. Mix and coat it thoroughly with the oil and butter. Flip the pieces so the skin is touching the pan. Cook for 2 minutes. When the eggplant is soft, turn off the heat and wipe the excess oil with a paper towel. Add the sauce and cook on medium heat again until the sauce thickens.
4

Plating: Plate the finished eggplant over a bowl of rice. Garnish with chopped green onions and sesame seeds. Enjoy!