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Simple and succulent with Japanese flavour and a kick of chilli.
27 September 2016
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
1 eggplant, cut into 5 cm wedge
1 green capsicum, sliced into 5-6 cm length
1 tea spoon dried chilli
½ cup olive oil
100 g red miso
50 g sugar
50 ml mirin
Some roasted white sesame (if you like)
Heat a wok or large pan with oil.
Add dried chilli and infuse the flavour to the oil.
Add eggplant, stir well and cook until they become soft.
Add capsicum and stir well for a couple of minutes.
Add miso, sugar, and mirin stir well.
Serve on a plate, and sprinkle roasted sesame if you like.
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