JAPANESE EGGPLANT (AUBERGINE) SAUTE ENJOY DAN:

JAPANESE EGGPLANT (AUBERGINE) SAUTE by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

5 Japanese eggplants, sliced in half lengthwise the slice on the bias crosswise into 1/2-inch thick

2 garlic cloves, minced

1 thumb size fresh ginger, peeled and crushed

1/4-cup soy sauce

3 teaspoon mirin

2 tablespoon white miso

1-1/2- tablespoons sake

DIRECTIONS:

1.   Combine garlic, ginger, soy sauce, mirin, miso, and sake, place in a bowl.

2.   In a skillet over medium-heat when sizzling.

3.   Add eggplant, and sauce mixture, sauté for 10 minutes.

4.   Add a little water to keep the veggies moist.

5.   Add diced tofu or any other protein if desired.

ENJOY DAN:                                                                      BON-APPETITE!!