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Stir Fried Japanese Eggplant with Ginger and Miso

yield: 5 total time: 25 minutes

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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