1. Cut of stem of eggplants and peel leaving alternate stripes of skin. 2. Cut into 1cm slices crosswise (I cut into 1cm chunks as I can't get Japanese eggplant and am using the big, fat purple ones). 3. Soak in water for 5 minutes and then drain. 4. Deseed the peppers and cut into bite-sized pieces. 5. Heat the sesame oil in a frypan and saute the eggplant over high heat; add the peppers and saute further. 6. When the vegetables become soft, add the miso and sugar and saute until the miso begins to caramelise. 7. Add the mirin, sake, dashi and cook over a medium heat until the liquid is almost gone. ---------------------------------------------------------------------------
Nutrition
Ingredients
