3 medium eggplants (or 4-5 medium zucchini)
1 tablespoon salt (for salting)
10 green onions, minced and set aside in a small prep bowl – for garnish
3 garlic cloves, minced and set aside in a small prep bowl
1 teaspoon of canola oil, or spray the frying pan with canola oil spray
For the sauce:
2 cups of water
½ teaspoon ginger, minced
2 teaspoon vinegar (apple cider or white vinegar)
1 teaspoon soy sauce
½ teaspoon salt
1 teaspoon brown sugar
1 tablespoon of white miso
1 tablespoon of cornstarch
¼ – 1 teaspoon chili powder
Cut off the top and bottom off the eggplant, cut in half, then cut into thick ½ inch slices lengthwise.
Place in a prep bowl and salt with 1 tbsp of salt. Allow to sit and soften for 1 hour.
Meanwhile, make the Miso Ginger Sauce. Place 3 cups of good water into a medium prep bowl.
Add 1 tsp of minced ginger, 1 teaspoon vinegar (apple cider or white vinegar), 1 teaspoon of soy sauce, ½ teaspoon of salt, 1 teaspoon of brown sugar, 1 tablespoon of Miso and 1 tablespoon cornstarch.
Mix well and add chili powder to taste.
After the eggplant has been marinating in salt for 1 hour, place it on a clean cloth and pat gently with another cloth to take out the liquid.
Add the canola oil to the frying pan and brown each piece of eggplant (2 min each side).
Place the browned eggplant on a clean cooking sheet.
In the same frying pan (don’t clean it) – fry the garlic until fragrant and slightly brown (being careful not to burn it).
Add the sauce and simmer for 10-15 minutes.
Serve over rice or mashed potato. Garnish with green onion.
Keywords: Vegan, umami, eggplant, miso, ginger, Japanese