One of the pluses I mentioned about eggplants yesterday in the Nutrition DL post is that eggplants are an excellent source of fiber. When you’re looking for a meal to fill you up, fiber can play a big role in satiating you. To me, this makes meaty eggplant a perfect vegetable to use as a main course, rather than just a side.
This recipe is one of the first eggplant recipes I starting cooking regularly when I decided to expand my produce horizons. Spicy Miso Eggplant is a fairly quick and straight forward to prepare, and the miso continues to marinate the fleshy eggplants, making it perfect for leftovers.
I wrote this recipe using Chinese or Japanese eggplants, but you can also freely substitute it with other Asian varieties. The American or Italian versions will give you a little more bitterness than with the Asian eggplants.
This is a part of an on-going series called Nutrition DL, where I share facts about a seasonal fruit, vegetable or pantry staple and then give you a multitude of ways to enjoy it for a few weeks. So far, I’ve covered lentils, zucchinis, and tomatoes. Check back next week for the next eggplant adventure.
Ingredients
- 2 Chinese or Japanese Eggplants (each over a foot long), quartered
- 2 tbsp Sambal Oelek (more if desired)
- 2 tbsp Aka (red) miso
- 1 large garlic clove, diced
- 3 tsp soy sauce
- 4 tsp sesame oil
- 3 tsp rice wine vinegar
- splash of water
- 2 bundles of soba, cooked and drained
- basil, for garnish (optional)
Instructions
In a large mixing bowl, combine sambal oelek, garlic, soy sauce, sesame oil, rice wine vinegar and miso. Mix together until miso is dissolved and a smooth sauce forms. If still slightly thick, loosen with a splash of water.
Add eggplants to the bowl and stir to coat in the spicy miso mixture. Leave to marinate for 15-20 minutes.
In a medium pan, heat a tablespoon of olive oil on medium high heat. Once hot, add eggplant mixture (including sauce) and cook for 5-10 minutes, until the eggplant is soft and translucent.
Serve over a bowl of warm or cold soba and garnish with basil.
Notes
Adapted from Cooking on the Weekends