Sauteed Japanese Eggplant

Ingredients

• 1 tablespoon vegetable oil or grapeseed oil
• 3 Japanese eggplant, stems removed
• 2 scallions, finely chopped
• 4 shiitake mushrooms, finely chopped
• 1 tablespoons fresh ginger, minced
• 2 tablespoons water
• 1 teaspoon white miso paste
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• Salt and pepper, to taste

Instructions

1. 1

   In a skillet over medium heat, add the vegetable oil and swirl it around to coat the entire surface.

2. 2

   Place the three eggplants in the skillet and cook for 3 minutes. Flip the eggplants over and cook for another 3 minutes, or until the eggplants are tender. Turn the heat off and transfer the eggplants to a cutting board. Let them cool to room temperature. Leave the skillet on the stove top as you will be using it again.

3. 3

   Mix the water, miso paste, sesame oil, and soy sauce in a bowl.

4. 4

   Season with salt and pepper and set aside.

5. 5

   Using a sharp knife, slice each eggplant into 4 pieces, lengthwise. Set aside.

6. 6

   Use the same skillet and turn the heat to medium high. Add the scallions, shiitake mushrooms, and ginger, and cook for 3 minutes, until the mushrooms are slightly caramelized.

7. 7

   Add the sliced eggplant and the sauce and stir fry for 1 minute, until the eggplant is warm.

8. 8

   Transfer to a plate and serve.