Naked Eggplant is Delish! and easy to make.
- 1 pound Japanese eggplant, ends removed, diced
- 1 tablespoon mellow white miso
- 1 tablespoon sake
- 1 teaspoon blue agave nectar or Sweetener of Chocie
- 1 tablespoon canola oil
- 1 teaspoon toasted sesame seeds
Place diced eggplant in a microwave-safe dish and microwave on high for 6-8 minutes, until soft.
Meanwhile, combine miso, sake and agave in a ramekin and stir until smooth; set aside.
Heat oil over medium-high heat in a large skillet or wok. Add eggplant and cook, stirring frequently until fully cooked and browned, about six minutes. Transfer eggplant to a serving bowl and toss miso sauce with eggplant. Serve immediately.