This dish always comes to mind when I see a freshly picked eggplant. Growing up in Okayama, my grandmother would make this when I came home from school in the summer. All the vegetables she cooked were from her garden. It’s nice to be able to share this dish. My grandma will be happy, too. We often serve this as a part of the CIBI Lunch Plate. It is a great side dish to accompany meat or fish.
- Meg Tanaka, CIBI Co-founder
Ingredients (Serves 4)
1 eggplant, cut into 5cm wedges
Handful of seasonal peppers (Fushimi, Padron or Shishito)
1 tsp dried chilli flakes
½ cup olive oil or cooking oil
CIBI Sweet Miso Sauce or CIBI Sweet Chilli Miso Sauce
Method:
1. Soak eggplant wedges in salted water for 10-15 mins. Drain well.
2. Heat the oil in a wok or large pan.
3. Add dried chilli flakes and infuse the flavour into the oil.
4. Add eggplant wedges, stir well and cook until they become soft.
5. Add peppers and stir well for a few minutes until soft.
6. Stir in miso sauce and turn the heat off.
7. Transfer to a plate and sprinkle on toasted sesame seeds to garnish.
CIBIMEMO:
*If you don’t like chilli or you have kids at home, omit the chilli flakes and it tastes just as good!
Tools:
Sori Yanagi Nambu Tekki Cast Iron Oil Pan 22cm 
