6 Servings 15 min Cook
1 Tbsp Ginger Root
2 Tbsp Miso
6 Tbsp Sesame Oil
1 1/2 Tsp Sake
1/2 Tbsp Peppermint
5 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
2 Pepper Peppers
Stir the miso and the sake together in a small bowl, set aside.
Slice the eggplants in half lengthwise.
Then slice them on a diagonal, crosswise, in a little less than 1/2-inch thick slices.
Heat the chilies in the sesame oil in a wok or large skillet on medium heat.
Once the chilies start to sizzle, and you can smell the aroma of the chilies, add the ginger and eggplant slices, and toss to coat with the oil.
Stir gently for several minutes until the eggplant pieces are shiny and soft.
Add the miso-sake mixture to the eggplant pieces and gently stir to coat.
Remove from heat.
Stir in the chopped mint leaves.