Eggplant and Green Peppers Sauteed with Miso
Transform your weeknight dinners with this vibrant and savory dish of Eggplant and Green Peppers Sautéed with Miso. This Japanese-inspired recipe combines tender, golden-brown eggplant and crisp green bell peppers, all coated in a rich and umami-packed miso sauce, made with white miso paste, soy sauce, mirin, and a touch of sugar. Fresh garlic and grated ginger add a fragrant depth of flavor, while sesame seeds make the perfect optional garnish for added nuttiness and texture. Ready in just 25 minutes, this quick and easy vegetable sauté is ideal as a flavorful plant-based main or a versatile side dish. Pair it with steamed rice for a comforting and wholesome meal that will impress any crowd. Perfect for fans of miso-based recipes, this dish is a must-try for lovers of bold, savory flavors.
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Recipe Information
Ingredients
- 2 medium (about 400g total) eggplant
- 2 medium green bell peppers
- 2 tablespoons neutral cooking oil (such as vegetable or canola oil)
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 2 tablespoons mirin (sweet Japanese cooking wine)
- 1 teaspoon sugar
- 2 tablespoons water
- 2 cloves garlic
- 1 teaspoon (grated) ginger
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Wash the eggplants and cut them into bite-sized chunks, about 1-inch cubes. For the green peppers, remove the seeds and cut them into 1-inch pieces.
Peel and finely mince the garlic cloves. Grate the ginger and set them both aside.
In a small bowl, make the miso sauce by mixing the white miso paste, soy sauce, mirin, sugar, and water. Stir until the mixture is smooth and set aside.
Heat a large skillet or wok over medium heat and add 2 tablespoons of neutral cooking oil.
Once the oil is hot, add the eggplant and sauté for 5-7 minutes until it becomes tender and starts to brown. Stir frequently to prevent sticking. Remove the eggplant from the pan and set it aside.
In the same skillet, add the green peppers and sauté for 3-4 minutes until they are slightly softened but still retain some crunch.
Return the eggplant to the skillet. Push the vegetables to the edges of the pan to create a small space in the center, then add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Pour the prepared miso sauce over the vegetables and toss everything together, ensuring the eggplant and peppers are evenly coated. Cook for 2-3 more minutes to allow the flavors to meld and the sauce to thicken slightly.
Remove the skillet from heat and transfer the sautéed vegetables to a serving dish.
Optional: Sprinkle sesame seeds on top as a garnish before serving.
Serve warm with steamed rice or as a flavorful side dish.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 55.3 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2590 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
