Stir Fried Japanese Eggplant with Ginger and Miso

Ingredients

• 2 Tbsp good quality miso
• 1 1/2 teaspoons sake
• 1 pound Japanese eggplants
• 6 Tbsp canola oil, cold-pressed sesame oil, grape seed oil, or rice bran oil
• 2 whole, dried red chili peppers, torn in half
• 1 Tbsp peeled, slivered fresh ginger
• 1 Tbsp finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves

Directions

1. In a small bowl, mix the miso with the sake until smooth, then put it aside. Cut the eggplants lengthwise down the middle, then slice them crosswise on the diagonal into pieces just under 1/2-inch thick.
2. Warm the oil with the chilies in a wok or large skillet over medium heat. When the chilies begin to crackle and their fragrance comes up from the pan, add the ginger and eggplant. Toss everything so the eggplant gets coated in the oil, then stir gently for several minutes, until the pieces look glossy and feel tender.
3. Pour the miso-sake mixture over the eggplant and stir carefully to coat. Take the pan off the heat, fold in the shiso, Thai basil, or mint, and serve right away.