Eggplant and Jalapeño Pepper Braised in Miso なすとハロペニョペッパーの味噌炒め

This is another eggplant dish using an Asian eggplant. This was inspired by a recipe I saw on-line but I significantly deviated from it. It is miso flavored and makes a pretty good drinking snack.

Although I used jalapeño pepper, it is not hot (I carefully seeded and deveined them).

Ingredients:
One Asian eggplant, cut in half lengthwise, then sliced crosswise into 1/4 inch thick pieces, immediately soak in salted water for 5-10 minutes, drain and pat dry
2 jalapeño peppers, halved lengthwise seeded and deveined, cut in julienne on bias
1 tbs light olive oil for sautéing

Seasonings, premixed
2 tbs miso
2 tbs mirin
2 tbs dashi broth (or chicken broth)

Directions:
Sauté the eggplant and jalapeño pepper with the oil for several minutes on medium heat, add the seasoning mixture and put the lid on and turn down the heat. Cook for 2-3 minutes. Remove the lid, turn the heat to medium high and stir until most of the liquid evaporates. I tasted it hot but served it cold.

This dish has a very pleasing complexity of flavors and textures. The eggplant is soft and nicely contrasts with the somewhat crunchy texture of the jalapeno. The miso flavor plays nicely against the fresh green pepper taste of the jalapeno which tastes fresh not hot.