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V Japanese Eggplant with Thai Red Curry

Adapted from Bon Appétit (www.Epicurious.com)

¼ cup peanut oil
3 small Japanese (long slender) eggplants (about 7 ounces) unpeeled, cut into 3”-long, ½”-wide strips
5 ounces of small 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

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 green beans and stir fry until eggplant strips are tender, about 1 more 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. Makes approximately 4 servings.