The Food and Wine Hedonist

leave your inhibitions at the door

Keeping it Brief – Another Japanese Eggplant Recipe

I had some extra Japanese eggplant from my Week 3 Football post so I made this recipe.  Delicious vegetarian alternative …

Japanese Eggplant with Haricots Verts and Thai Red Curry (from http://www.epicurious.com)

  • 1/4 cup peanut oil
  • 3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
  • 5 ounces haricots verts or thin green beans, trimmed
  • 4 teaspoons minced garlic
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Thai red curry paste

Got the miso paste at an Asian market, the red curry paste is from Whole Foods (though I'm sure the Asian place would've had it, too)

Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes.

Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.

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About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

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This entry was posted on September 28, 2011 by in Cooking and tagged , , .
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