This story begins in front of the TV. My housemate Brandon and I decided to play Left 4 Dead and, as it often does with zombie-killing, we lost track of time and before we knew it, we were hungry and we didn’t want to wait for food. That being said, we didn’t want to buy food either, so in this kind of situation, our solution is usually pasta.
Our pantry is usually full of pre-made pasta sauce and yeah, it would be so easy to just heat it up, boil some pasta and eat, but I always figure, why not spend an extra twenty minutes or so to make it taste better? I mean, you have to wait for the pasta anyway, right?
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!