Simple and succulent with Japanese flavour and a kick of chilli.


Serves: 4


Nothing beats using your own fresh produce or materials around the house.
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What to do

  • 1. Heat a wok or large pan with oil.

  • 2. Add dried chilli and infuse the flavour to the oil.

  • 3. Add eggplant, stir well and cook until they become soft.

  • 4. Add capsicum and stir well for a couple of minutes.

  • 5. Add miso, sugar, and mirin stir well.

  • 6. Serve on a plate, and sprinkle roasted sesame if you like.

  • Try more tasty dishes at Meg's Collingwood eatery CIBI.

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