The eggplant miso stir-fry I had as an appetizer at a soba shop was so delicious, so I tried recreating it.-In Step 3, be careful not to burn the ingredients while simmering.-Adjust the amount of seasoning to taste.-Try adding bitter melon, green peppers, asparagus or pork for a tasty variation. Recipe by Isakochin

My kids love this. Feel free to add more chili if you like more heat. Since we can't stand too spicy food, I deseed the chili first.

I really like stir-fried eggplant, but it's so high-calorie that I was keeping my distance from it but since I learnt this method of preparing it, I've been able to eat them a lot more .This recipe leaves the texture of the eggplant intact. Since most of the liquid is drained away, the eggplant retains all of its natural flavour. This method also keeps the eggplant from absorbing too much oil so it's very healthy! This method uses salt when preparing the eggplant so please adjust the saltiness to your taste at the end. Recipe by Heartful Kitchen Rei

Stir fried Eggplant

I was too lazy to deep-fry the eggplants, so I just stir-fried them in a frying pan.You can prevent the colour of the eggplant skin from changing by first cooking the skin side very well.It can be a yummy side dish to pair with drinks if you add an extra kick of red chili pepper. For 2 to 3 servings. Recipe by ruruchirin

Easy, and good. A little different.These were the goals I had. This is a combination of a couple recipes. Probably closer to a Yakisoba dish since the sauce is a type of Yakisoba sauce, but i used some other technics also. I would say any kind of noodle/pasta could be used in this. Just don't cook it all the way initially since it will get some extra time in the sauce. I used chicken thighs here, but chicken breasts would work also.

I just came up with this recipe off the top of my head!Please be careful not to burn yourself! For 2 servings. Recipe by Silvy1978

I just thought of this recipe.Don't let it burn! For 2 servings. Recipe by Silvy1978

I had just a little ponzu sauce left.If you use the eggplant as soon as you cut it, you don't need to do anything to remove any bitterness. If you do do so, by soaking it in water, be sure to drain it very well.In step 2, you are pan-drying rather than stir-frying. Be careful not to let the eggplants burn.If you want to reduce the amount of oil used, steam-frying should work. Recipe by Shampoo hat

Simple recipe that is diverse. This allows you to experiment and come up with personalized dishes to suit your taste. I like to add pork and serve over brown rice or eat the veggie version as seen here when wanting something lighter.

I’m not a big fan of ginger but... I don’t know why I could eat ginger so much in this recipe ☺️😅😂 The fragrance of ginger mixed with garlic, shallots, and oyster sauce always makes me drooling 🤤 Please follow my Instagram @jenscookingdiary (Indonesian) @jenscookdineandtravel (English) if you like my recipes 🙏🏻

Since eggplants and bell peppers were cheap, I fixed them up with ponzu sauce to make a refreshing and delicious dish that may also help combat summer fatigue.Remove from the heat before adding the ponzu sauce. Stir briskly to avoid burning.I burned mine a little in the photo shown in Step 7.Although you can use your favorite ponzu sauce, it will be 30 times more delicious using the Yuzu Maroyaka brand. Recipe by Ponzu shokunin nao