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Stir Fried Japanese Eggplant with Ginger and Miso

yield: 5 total time: 25 minutes
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Ingredients

  • 2 tablespoons miso good quality, we used white miso
  • 1 1/2 teaspoons sake
  • 1 pound Japanese eggplants 4 to 5 long, skinny eggplants
  • 6 tablespoons canola oil cold-pressed sesame oil, grape seed oil, rice bran oil, or other high smoke-point oil
  • 2 whole dried red chili peppers torn in half
  • 1 tablespoon fresh ginger peeled, slivered
  • 1 tablespoon shiso leaves finely sliced, Thai basil leaves, or fresh mint leaves

Nutrition

  • Calories : 190 calories
  • Carbohydrate : 8 grams
  • Fat : 17 grams
  • Fiber : 3 grams
  • Protein : 2 grams
  • SaturatedFat : 1 grams
  • Sodium : 260 milligrams
  • Sugar : 2 grams
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