Sweet & Salty Eggplant (recipe)

Before I couldn't eat sulfur, I made this incredible delicious eggplant miso that was sweet and salty and good by itself, or on salads, hot or cold, even in a sandwich. The texture and the flavors made it taste it feel a bit like meat. So here is my sulfur-free version, and it's great on salads, or with ground beef and pasta at lunch.

Sweet & Salty Eggplant

1/8 cup pine nuts

1 large eggplant, peeled and cut into 1/2" cubes

1 scant Tbsp sugar

1 inch finely chopped fresh ginger OR 1/2 tsp ground ginger

2 tsp salt

2 tsp sesame oil

2 tsp rice vinegar

fresh ground pepper to taste

In a heavy medium pan, heated over med low heat, dry roast the pine nuts until just lightly brown and fragrant. Add sesame oil and turn heat up to medium, then add the cubed eggplant, sugar, ginger and salt and saute until eggplant begins to become tender (about 5-7 minutes), then add the vinegar and pepper to taste and saute for another few minutes until the eggplant is cooked through. Remove from heat and serve over rice or noodles while warm. Refrigerate leftovers and use them on salads and as an addition to other dishes.

Mange!

~Miriam

© 2012, Miriam Mason