Eggplant and Japanese Leek Stir-fry with Miso Recipe

Name: Eggplant and Japanese Leek Stir-fry with Miso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggplants; 1 Japanese leek; 1 tbsp Sesame oil (or olive oil); 1 Toasted sesame seeds; 1 Dried red chilli (sliced); 1 tbsp Miso; 1/2 tbsp Soy sauce; 1/2 tbsp Mirin; 1/2 tbsp Sugar (or honey); 1 tbsp Sake; 40 ml Dashi, Japanese soup broth (water and dashi powder)

Servings: persons

2 Eggplants
1 Japanese leek
1 tbsp Sesame oil (or olive oil)
1 Toasted sesame seeds
1 Dried red chilli (sliced)
1 tbsp Miso
1/2 tbsp Soy sauce
1/2 tbsp Mirin
1/2 tbsp Sugar (or honey)
1 tbsp Sake
40 ml Dashi, Japanese soup broth (water and dashi powder)

1
Cut the eggplant into bite-sized pieces.
2
Slice leek into 4 cm lengths.
3
Thoroughly combine the seasoning ingredients.
4
Heat oil in a pan and stir fry the eggplant and leek, cover with a lid and steam.
5
Once they have nicely browned, turn off the heat.
6
Once the eggplant is tender, remove the lid and quickly add the sauce.
7
Simmer until the liquid content boils away.
8
Sprinkle with sesame seeds and serve.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Eggplants, 1 Japanese leek, 1 tbsp Sesame oil (or olive oil), 1 Toasted sesame seeds, and more.

Yes, Eggplant and Japanese Leek Stir-fry with Miso falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Japanese Leek Stir-fry with Miso

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