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Stir-fried eggplant zucchini with garlic miso｜Recipe written by Kenmasu Cooking

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Cooking

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Ingredients

eggplant : 3
ズッキーニ : 1本
豚ひき肉 : 130g
刻みねぎ : 適量
油 : 2 tablespoons
(A)味噌 : 2 and 1/3 tbsp
(A)酒 : 2 and 1/3 tbsp
(A)みりん : 2 and 1/3 tbsp
(A)砂糖 : 小さじ2
(A)Round red pepper : ひとつまみ
(A) grated garlic : 小さじ1
(A) Grated ginger : 小さじ1
いりごま : 適量
ごま油 : 小さじ1

Time required

20minutes

Procedure

1) make sauce 00:51
Put (A) in a container and mix the whole.
2) cut vegetables 02:21
Cut off the stems of the zucchini and eggplant, peel off the skin in three places, and make a striped pattern.
Then, cut into 1 cm wide round slices.
3) finish 03:42
Add oil to a frying pan, heat it, and fry the minced meat.
When the minced meat is cooked through, add the zucchini and let the oil soak in.
Add the eggplant and heat through while mixing the whole.
When the eggplant and zucchini are sufficiently cooked, add the sauce from step 1, and cook while mixing so that the sauce is entwined.
Finally, add the sesame oil and sprinkle the toasted sesame seeds.
Arrange on a plate and sprinkle with chopped green onions to complete.

Point

・You can use grated garlic and grated ginger in tubes.
・Because eggplants absorb oil, use a lot of oil.
・Adding sesame oil and roasted sesame at the end increases the aroma.
・At the end, you can also add shiso leaves or myoga ginger as toppings.