Miso Eggplant



  • 1 lb. eggplant
  • 3 small bell peppers
  • 1/2" cube ginger root
  • 4 oz. ground pork
  • 1 tablespoon vegetable oil
  • 1 tablespoon sake
Sauce Ingredients
  • 2 tablespoons miso
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar (omit if using ripe peppers)
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 tablespoons water


Cut eggplant into 2" x 1/2" x 1/2" pieces. Place in bowl and cover with water. Let soak 5 minutes or more. Drain.

Cut peppers into 1" squares. Mince ginger root. Mix sauce ingredients.

Heat oil in wok over high heat. Add ginger, stir once, then add ground pork. Stir fry 2 minutes.

Add eggplant and peppers. Stir fry 1 minute. Add a splash of water to make steam, then cover. Steam-fry until eggplant is thoroughly done (about 15 minutes), stirring occasionally.

Remove cover, add sake, stir fry 1 minute. Add sauce and stir fry until sauce thickens. Serve over rice.

Makes 3 servings.
245 calories/serving

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