I’ve been reading other food blogs and I found this recipe on this really awesome blog called White On Rice Couple.The photos on this site are ah-mazing and the food looks equally as delicious. Anyway, so I found the recipe for their vegetarian potstickers and I thought it was a great idea. I’ve made potstickers before, but I’ve always used Asian ingredients and I always cooked them stovetop. It never even occurred to me use the oven.
So, I checked out the fridge and freezer to see what was up. I also remembered that my mythical roommate Jessica is vegetarian and the rest of use quite enjoy meat, so I decided to make two different potstickers: veggie and not-veggie. Read more of this post
I have a weird obsession with eggplants, as you’ll probably find out (that and potatoes, but we’ll get into that another time). They’re just so tasty and I think they’re really easy to cook, too. Well, at least Japanese eggplants are. I don’t really use those gigantic eggplants a lot, so I can’t really say how easy those are to cook…
But anyway, I decided to call this dish miso eggplant and it’s not really a specific kind of Asian food… See, I don’t really follow recipes and I kind of just throw things together and hope it tastes good. Because I mean, yeah, it’s nice to know what country your food is coming from, but first and foremost, it has to be delicious. And for me, it has to be able to made within an hour at the most. This is a pretty quick and easy recipe though and shouldn’t take that long.
The recipe is below!