LOCATION: Recipes >> Asian >> 1 eggplant, chopped into 3/4 inch pieces
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1 eggplant, chopped into 3/4 inch pieces
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other veggies, chopped (broccoli, cauliflower, various greens)
1 smallish onion, diced
1 inch piece of ginger root, grated)
1/2 fresh jalapeno pepper, minced
sesame tahini
miso
tamari or soy sauce
oil for stirfrying
In a large fry pan or wok-ever :) over medium/high heat, heat the
oil and add the ginger, onion and hot pepper. When onion is
translucent, start adding in veggies, in order of cooking time
(slowest first, etc.) At some point during the process,in a separate
bowl, mix up some tahini (@1/4 cup?) with maybe a tablespoon of
miso and a couple shots of tamari. Add enough water to mix it into
a sort of loose paste texture - thick enough to not be soupy but
thin enough to mix easily into the veggies. When veggies are cooked
enough for you, turn off heat, mix in sauce, let sit a few minutes.
Good as a main dish with some sort of grain, or as a side to
whatever.
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