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Sauteed Eggplant with Spicy Miso Sauce

Caroline Phelps
  • 23 minutes
  • Serves 2

INGREDIENTS

2

Chinese red chilies, dried

1

Eggplant, small

1

stalk Scallion

1 1/2 tbsp

Mirin

1 tbsp

Miso paste

1 1/2 tbsp

Soy sauce

1 tbsp

Granulated sugar

1 tbsp

Sesame oil

2 tbsp

Vegetable oil

2 tbsp

Sake

3 tbsp

Water