Ingredients

2 Asian eggplants rinsed and chopped into rings
3 cloves garlic, minced
1 Tbsp grated ginger
2 Tbsp soy sauce
2 Tbsp mirin or rice wine vinegar
1 Tbsp canola oil
1 Tbsp toasted sesame oil
1 Tbsp Cold Mountain Light Yellow Miso (or Yamajirushi Awase Miso)
1 Tbsp cane sugar
3 Tbsp water
Salt and Pepper
Toasted sesame seeds for garnish
 

Directions

1.Start by placing eggplant rings in a colander. Sprinkle with salt and stir. Let them sit for 30minutes to release extra moisture.
2.Wrap eggplant in a kitchen towel and twist it around to release all the water. Pat dry.
3.In a pot heat up the canola and toasted sesame oil on medium heat. Once hot add the eggplantand cook for 3-4 minutes, stirring intermittently.
4.Add the garlic and ginger and cook another minute then add the soy sauce and mirin/rice wine.Stir and cook a couple of minutes.
5.Now add the cane sugar, stir to coat and cook a minute.
6.Finally add the water and miso paste. Stir and let cook 3-4 minutes.
7.Top with toasted sesame seeds. Serve immediately.



Credit: Instagram @theyummyvegan