Stir-fried Eggplant with Miso 日式味噌炒茄子

A classic Japanese home-style dish featuring tender stir-fried eggplant coated in a rich, savory-sweet miso sauce, often with ground pork.

Nutrition (per serving)

Ingredients

• 3 medium Eggplants (approx. 450g)
• 200g Ground Pork
• 2 stalks Green Onion, chopped
• 1 tbsp Grated Ginger (from about 1 knob)
• 2 cloves Garlic, minced
• 2 tbsp Cooking Oil
• 3 tbsp Miso Paste (Awase or Red)
• 2 tbsp Sake
• 2 tbsp Mirin
• 1 tbsp Sugar
• 1 tsp Soy Sauce
• 2 tbsp Water

Steps

1. Cut eggplants into bite-sized pieces. Soak in water for 10-15 minutes to remove bitterness and prevent browning. Drain well and pat dry.
2. Mince garlic and grate ginger. Chop green onions, separating white and green parts.
3. In a bowl, combine miso paste, sake, mirin, sugar, soy sauce, and water. Mix until smooth.
4. Heat cooking oil in a large pan or wok over medium-high heat. Add eggplant and stir-fry until softened and slightly browned, about 5-7 minutes. Remove from pan and set aside.
5. Add ground pork to the same pan and cook, breaking it up, until browned. Drain excess fat if any. Add garlic, grated ginger, and the white parts of the green onion. Sauté until fragrant, about 1-2 minutes.
6. Return the cooked eggplant to the pan. Pour in the prepared miso sauce. Stir everything together well, ensuring the eggplant and pork are evenly coated with the sauce. Cook for another 2-3 minutes until the sauce thickens slightly and coats everything beautifully.
7. Garnish with the green parts of the green onion and serve hot with rice.

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