Sesame miso eggplant side

Name: Sesame miso eggplant side
Cuisine: American
Ingredients: 2 medium italian eggplant; salt; 2 tbsp butter; 2 tbsp miso; 1 tbsp sesame oil; 1 tbsp olive oil; 3 tbsp mirin; 1 tbsp toasted sesame seeds; 1/4 tsp kashmiri chili powder

Ryan Goodwin @cook_3814251

San Francisco, California

Been serving a lot of small sides with rice lately as lunch. Kinda just raiding the fridge for veggies and preparing them in very simple ways.

Ryan Goodwin @cook_3814251

San Francisco, California

Been serving a lot of small sides with rice lately as lunch. Kinda just raiding the fridge for veggies and preparing them in very simple ways.

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Ingredients

2medium italian eggplant
salt
2 tbspbutter
2 tbspmiso
1 tbspsesame oil
1 tbspolive oil
3 tbspmirin
1 tbsptoasted sesame seeds
1/4 tspkashmiri chili powder

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Steps

1

Dice eggplant and toss with salt, probably ½ a tbsp or so, just to coat the eggplant. Let this sit for 20 minutes or so. This helps draw a little of the moisture out of the eggplant. This is a technique that's common with eggplant and it's called 'degorging'. Not necessary, but it can improve the flavor and texture of the finished dish.
2

Mix together butter and miso with a fork. This helps break up the miso so it will disperse evenly.
3

Heat a large sautee pan over medium heat. Add the olive oil and sesame oil.
4

Add diced eggplant. Let it sizzle away for awhile, stirring frequently. It should get some color, but not too much, and you don't want it to get stuck to the pan, so try and keep it moving.
5

Toss your chili powder and butter miso in the pan and stir to mix. Any chili powder is fine, but you'll need to adjust to your liking. I found this really great kashmiri chili in a local Indian grocery store. Delicious, and very spicy.
6

When everything's stirred up nicely, dump in the mirin. Stir a bit, then add the sesame seeds. Keep stirring a little longer, then give it a taste. What do you think it needs? I kinda wish I had some green onions.