STIR-FRY EGGPLANT WITH SAKE AND MISO WOW ENJOY DAN:

STIR FRIED EGGPLANT WITH GINGER MISO AND SAKE by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons grape-seed oil

2 tablespoons white miso

1 tablespoon sake

2 tablespoons sesame seeds

2 Japanese eggplants

1 thumb-size fresh ginger, finely chopped

1 tablespoon red curry paste

2 tablespoons tamarind concentrate

Fresh Thai basil

DIRECTIONS:

1.   Stir the miso, sake and sesame seeds together in a bowl, set aside.

2.   Slice eggplant in half lengthwise then slice on a diagonal crosswise a little less than 1/2-inch thick.

3.   In a wok over medium -heat add oil and when sizzling.

4.   Add red curry paste, stir to release the aroma.

5.   Add ginger and eggplant slices and toss to coat.

6.   Gently stir for 4 minutes or until eggplant is soft.

7.   Add miso mixture and tamarind concentrate into the wok.

8.   Heat through.

9.   Remove from heat and add Thai basil.

10.                Serve with rice noodles or jasmine rice.

ENJOY DAN:                                    BON-APPETITE!!