Simple Way to Make Ultimate Sweet Miso Eggplant to Stock in the Fridge

Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Award-winning Sweet Miso Eggplant to Stock in the Fridge. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sweet Miso Eggplant to Stock in the Fridge, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet Miso Eggplant to Stock in the Fridge delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sweet Miso Eggplant to Stock in the Fridge is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Sweet Miso Eggplant to Stock in the Fridge using 10 ingredients and 4 steps. Here is how you cook that.

When I made an eggplant stir-fry I wanted a richer flavour so I tried adding some garlic. Please prepare everything over high heat. Recipe by Raby

Ingredients and spices that need to be Make ready to make Sweet Miso Eggplant to Stock in the Fridge:

1. 5 Eggplant
2. 150 ml Japanese dashi stock
3. 2 tbsp Awase miso
4. 2 tbsp Sugar
5. 1 tbsp Soy sauce
6. 1 tbsp Mirin
7. 1 tbsp Vinegar
8. 2 clove Garlic
9. 4 tbsp Vegetable oil (or sesame oil)
10. 1 Green onions (finely chopped)

Steps to make to make Sweet Miso Eggplant to Stock in the Fridge

1. Cut the eggplants in half vertically and score the skin diagonally at 2-3 cm intervals. Peel and grate the garlic.
2. Add the eggplant and vegetable oil into a frying pan and cook over a high heat. When the skin of the eggplant has browned, pour in the dashi stock along with the miso, sugar, soy sauce, mirin, vinegar, and grated garlic and simmer.
3. Once nearly all of the dashi stock has evapourated, stir-fry the eggplant while simmering to prevent burning. When all of the moisture has gone, stop the heat, and add in some sliced green onion. Mix it all together and it's done.
4. The eggplant tastes far better after it has been cooked for a few hours and the flavours have had a chance to blend. It might not be the nicest colour in the world, but it does make a deliciously rich-tasting side dish.

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So that's going to wrap this up with this special food Easiest Way to Make Quick Sweet Miso Eggplant to Stock in the Fridge. Thank you very much for reading. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!