HOT MISO EGGPLANT

SERVES 4 Preparation time 5 minutes Cooking time 12 minutes Japanese-style miso eggplant is one of my favourite dishes, but less well known is the Korean side dish of gaji bokkeum: eggplant glazed with hot pepper paste. This recipe sits between the two and is made in just a minute in a frying pan. INGREDIENTS • 2 tablespoons vegetable oil• 2 medium eggplants, cut into irregular 3cm thick chunks• 1 green capsicum, cut into irregular 3cm thick chunks• 1 tablespoon sesame oil• 2 garlic cloves, sliced• 2 tablespoons miso or doenjang (Korean fermented soybean paste)• 1 tablespoon gochujang (Korean fermented chilli paste)• 1 tablespoon soy sauce• 1 tablespoon mirin• 1 teaspoon sugar• Toasted sesame seeds, to serve METHOD 1. To make the sauce mixture, combine the miso, gochujang, soy sauce, mirin and sugar with a couple of…

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Good Organic Gardening (Digital) - 1 Issue, Issue #14.5

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