From The Oregonian
- 2 tablespoons mild miso, such as white miso
- 1 1/2 tablespoons sake (Japanese rice wine)
- 1 pound Japanese eggplants (4 or 5 small)
- 6 tablespoons vegetable oil or light-colored sesame oil (not the toasted variety)
- 2 small dried red chile peppers, torn in half
- 1 tablespoon slivered fresh ginger
- 1 tablespoon finely sliced shiso leaves (see note)
In a small bowl, muddle the miso with the sake. Slice the eggplant down the middle lengthwise, then diagonally crosswise into slightly less than 1/2-inch slices.
Heat the oil with the dried peppers in a large wok or skillet over medium heat until the peppers turn bright red. Throw in the ginger and eggplant pieces and toss gently for several minutes, until the eggplant slices are shiny and soft. Add the miso-sake mixture, and stir gingerly to evenly coat the slices without smashing or breaking them. Sprinkle in the shiso leaves, toss once, and serve while still blisteringly hot. Makes 6 servings.