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!