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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish and check to make sure the miso is gluten-free.

 

"When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees."
-Mario Batali

The refrigerator light goes on...

This dish does require three pans, but it is so worth it. The rice cooks easily and the water for the eggs heats while you are prepping the stir fry. You can simply add the eggs at the end of the stir fry and not bother to poach them - as you would with a fried rice dish - and save a step.

The 1/2 teaspoon of red pepper flakes offers a mild to moderate heat. You can add more if you wish or cut back for a milder dish.

Red Pepper Flakes

These are the flakes of red chilies that have been dried. Most that you find have both the dried flesh of the pepper as well as the seeds. They are medium-hot in flavor.


 

Miso Eggplant Stir Fry



Servings = 2 | Serving size =about 3 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Leftovers are fair, but the egg should be left out or freshly poached.

2 1/4 cups water
1/2 cup long grain brown rice
1 Tbsp dark sesame oil
2 cloves garlic (minced)
1 Tbsp fresh ginger (minced)
1 large onion (sliced)
1 medium eggplant (cut into 3/4 inch cubes)
2 tsp red miso
1/4 cup orange juice
3 tsp low sodium soy sauce or gluten-free tamari sauce
1 Tbsp rice wine vinegar
1/2 tsp red pepper flakes
fresh ground black pepper (to taste)
4 quarts water
1 Tbsp vinegar
4 large eggs

Miso Eggplant Stir Fry
In a medium sauce pan, heat the water. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 25 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

While the rice is cooking place a large skillet or wok over high heat.

Add the sesame oil.

When the oil is hot the minced garlic and ginger.

Cook for about 2 minutes. Stir continuously.

Add the onion and cook, stirring frequently, for about 4 minutes.

Add the eggplant. Stir well and cover.

Cook for about 15 minutes. Stir frequently.

While the eggplant is cooking place the water and vinegar in a large skillet over high heat.

While the eggplant is cooking place the miso, orange juice, soy sauce, vinegar, pepper and red pepper flakes in a bowl and whisk until smooth.

Add the sauce to the eggplant cover and cook for another 10 to 15 minutes. Stir occasionally.

While the eggplant is cooking, add the eggs one at a time to the poaching water.

Add the cooked rice, stir well and divide between two bowls.

Top with two poached eggs per serving and serve.

Nutrition Facts

Serving size = about 3 cups

Servings = 2

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Amount Per Serving

Calories 515 Calories from Fat 151
  % Daily Value
Total Fat 16g 25%
    Saturated Fat 4g 16%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 423mg 142%
Sodium 530mg 21%
Total Carbohydrates 75g 28%
    Dietary Fiber 13g 44%
    Sugars 13g  
Protein 22g  
Vitamin A 11% Vitamin C 53%
Calcium 15% Iron 17%
Vitamin K 12 mcg Potassium 1134 mg
Magnesium 137 mg