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

Put (A) in a container and mix the whole.

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.

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.