Miso Eggplant
Meltingly tender eggplant sautéed in oil and simmered with white miso, ginger, and lime.
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Servings: 1 serving
Ingredients
- 1 eggplant
- 2 cloves garlic
- 1 small piece fresh ginger
- 1 lime juiced
- 1 tablespoon white miso gluten-free
- 1 tablespoon soy sauce or tamari or 1 tablespoon coconut aminos, for a soy-free version
- 2 drops fish sauce unsweetened, omit for a fish-free version
- water
- a few generous splashes avocado oil, mild olive oil or high-oleic sunflower oil for cooking
Procédé
- Wash the eggplant, cut it into pieces and sauté in a generous splash of oil. Add more oil if needed.1 eggplant, a few generous splashes avocado oil, mild olive oil or high-oleic sunflower oil
- Press the garlic and grate the ginger. Add them after about 10 minutes and sauté for about 5 more minutes.2 cloves garlic, 1 small piece fresh ginger
- Add a little water and lime juice. Then the miso and soy sauce. And a few drops of fish sauce. Not too much! Simmer for another 5 to 10 minutes. Add a little water as needed along the way.water, 1 lime, 1 tablespoon white miso, 1 tablespoon soy sauce or tamari, 2 drops fish sauce
Notes
Equipment: small PFAS-free frying pan, garlic press, grater.
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