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| Zucchini and eggplant with miso |
Add some oriental flair to zucchini and eggplant by pairing it with a lovely sesame-miso sauce. This wholesome dish makes for the prefect side dish to chicken teriyaki or beef teppanyaki
Serves 4 to 5 Prep Time 5 minutes
Cooking Time 5 to 10 minutes
Zucchini and eggplant with miso ingredients: 1 tablespoon cooking oil. 250 grams zucchini, sliced into 3-inch lengths. 2 eggplants, sliced into 2-inch pieces. 3 tablespoons Japanese white miso. 6 tablespoons rice. 2 teaspoons white sugar. 2 tablespoons water. chili flakes, to taste. Salt, to taste. 1 tablespoons sesame oil. 1 tablespoon black sesame seeds, toasted
Zucchini and eggplant with miso recipe: 1- Heat oil in a wok or fying pan. Saute zucchini and eggplant for a minute. Add miso, rice, white sugar, water, and chili flakes. Bring to a boil over medium heat. Let the sauce reduce until thick. Season to taste with salt. 2- Turn off heat. Add sesame oil and sesame seeds before serving. By then, the zucchini and eggplant with miso is ready
