Stir Fried Japanese Eggplant with Ginger and Miso

Course Snacks Prep Time 10m

Ingredients in this Recipe

1 1/2 teaspoons sake
1 pound (450 g) Japanese eggplants (4 to 5 long, skinny eggplants)
1 Tbsp finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves
1 Tbsp peeled, slivered fresh ginger
2 Tbsp good quality miso (we used white miso)
2 whole, dried red chili peppers, torn in half
6 Tbsp canola oil, cold pressed sesame oil, grape seed oil, rice bran oil, or other high smoke point oil

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