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Stir Fried Japanese Eggplant With Ginger And Miso

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 Tbsp good quality miso (we used white miso)

1 1/2 teaspoons sake

1 pound (450 g) Japanese eggplants (4 to 5 long, skinny eggplants)

6 Tbsp canola oil, cold-pressed sesame oil, grape seed oil, rice bran oil, or other high smoke-point oil

2 whole, dried red chili peppers, torn in half

1 Tbsp peeled, slivered fresh ginger

1 Tbsp finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves

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