Eggplant and Japanese Leek Stir-fry with Miso

• 2 Eggplants
• 1 Japanese leek
• 1 tbsp Sesame oil (or olive oil)
• 1 Toasted sesame seeds
• 1 Dried red chilli (sliced)
• 1 tbsp Miso
• 1/2 tbsp Soy sauce
• 1/2 tbsp Mirin
• 1/2 tbsp Sugar (or honey)
• 1 tbsp Sake
• 40 ml Dashi, Japanese soup broth (water and dashi powder)

1. Cut the eggplant into bite-sized pieces.
2. Slice leek into 4 cm lengths.
3. Thoroughly combine the seasoning ingredients.
4. Heat oil in a pan and stir fry the eggplant and leek, cover with a lid and steam.
5. Once they have nicely browned, turn off the heat.
6. Once the eggplant is tender, remove the lid and quickly add the sauce.
7. Simmer until the liquid content boils away.
8. Sprinkle with sesame seeds and serve.

eggplants, sesame oil, sesame seeds, red chilli, soy sauce, mirin, sugar, sake, water

Taken from cookpad.com/us/recipes/156906-eggplant-and-japanese-leek-stir-fry-with-miso (may not work)