Spicy Eggplant with Miso

 

1 large eggplant

6 T. stock or water

5 T vegetable oil (or less if nonstick pan)

1tsp red pepper flakes, more or less as desired

6 T red miso

1 c. scallions, cut into lengths

6 T. sugar

 

 

Cube unpeeled eggplant into cubes. Heat oil quite hot in pan large enough to contain eggplant. Add eggplant and stir immediately. Oil will be absorbed shortly. Reduce heat to medium and cook 3-4 minutes.

 

Make a mixture of miso, sugar and water, adding more water if needed to make a paste of whipped cream consistency. Pour over the eggplant, stir and heat through. Eggplant will be tender in a few minutes. Add pepper flakes, then onions. Toss and when onions are wilted, about 1 min., remove from stove and serve with a bowl of hot rice.