Sunday, March 31, 2013

Zucchini and eggplant with miso recipe

Zucchini and eggplant with miso
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