- 2 Tbs sweet white miso
- 1 Tbs orange zest
- 1/4 cup orange juice
- 1/4 cup earth balance or olive oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon shoyu/soy sauce
- 1 teaspoon sake
- 2 Tbs. brown sugar
You only need about 1 Tbs of the sauce above to put on the eggplant, then garnish with sesame seeds. You can freeze the rest of the sauce. This is a tasting recipe, meaning you should taste it as you go and decide how much of everything you want to put in. Combine all ingredients in a sauce pan and add the miso at the very end (or else you deactivate all of its good enzymes). The eggplant is cooked, white soft part down in a little olive oil or you can broil it until it is super soft inside.
We went to one of our favorite restaurants and I was seriously wanting this eggplant. They didn't have this specific recipe, but what they did have was equally incredible:
God. This was so good. Its eggplant chopped up in a chili, teriyaki sauce, lots of olive oil, ginger and garlic with green onions on top. They used corn starch as a thickening agent I think. They garnished it with chili, green onion, carrot, and lettuce. This was seriously one of the best meals I have ever had. It was all cooked in a wok, but you could pan fry it. Cooked this way, eggplant really resembles the mouth feel of a scallop. So yummy.
Above is one of my eggplant creations, a cajun eggplant. Its just eggplants pan fried in olive oil with brown rice and then you add cayenne, chili powder, salt/pepper, lots of garlic and green onions/cilantro. Yummy, yummy, yummy.