Nasu Miso Stir-fry

Nasu Miso Stir-fry is a delightful Japanese dish featuring tender eggplant sautéed in a rich, savory miso sauce. This quick and easy recipe is perfect for a cozy weeknight dinner while being entirely kosher.

Ingredients

• Eggplant (Nasu) - 300 grams
• Soy sauce (Kosher) - 2 tablespoons
• Miso paste (white or yellow) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (minced) - 1 teaspoon
• Green onion (sliced) - 2 tablespoons
• Carrot (sliced thin) - 100 grams
• Bell pepper (sliced) - 100 grams
• Olive oil - 1 tablespoon
• Water - 100 milliliters
• Sesame seeds (for garnish) - 1 tablespoon

Steps

1. 1. Begin by slicing the eggplant into bite-sized pieces. If desired, sprinkle with a little salt and let it sit for 10 minutes to draw out excess moisture.
2. 2. In a small bowl, mix together the miso paste, soy sauce, and water to create the sauce. Set aside.
3. 3. Heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
4. 4. Add the sliced carrot and bell pepper to the skillet. Stir-fry for about 3-4 minutes until they start to soften.
5. 5. Add the eggplant pieces to the skillet and continue to stir-fry for another 5 minutes, until the eggplant becomes tender.
6. 6. Pour the miso sauce over the vegetable mixture and stir well to coat all the ingredients. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
7. 7. Remove from heat and stir in the sliced green onion.
8. 8. Serve hot, garnished with sesame seeds on top.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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