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Aubergine & Bell Pepper Nabe Shigi

Prep Time:

10 Minutes

Cook Time:

5 Minutes


2 Servings



About the Recipe

Have I mentioned before that aubergine / eggplant is big in Japan? You'll find it featured in lots of art works as well as on the table. Asian aubergine varieties tend to be darker and smaller than their European cousins. If I was making this dish in Japan using a Japanese aubergine (or "nasu" as the locals say) I wouldn't immerse it in water as I do here - the flesh of the European aubergine is a little tougher and has a more bitter taste which water helps to dilute. This dish would be served as a side in Japan but here I serve as a fancy starter.


85g aubergine

50g peeled onion

60g green pepper

1 tbsp sesame oil

1 tbsp miso

1 tbsp mirin

1 tsp sugar


dice the aubergine into 1 cm pieces and soak in water for 10 mins

roughly chop the onion

slice and cut the pepper into 1cm pieces

heat the sesame oil in a pan, add the onion and fry for 1 min

add the aubergine and fry for 1 min more

add the pepper and fry for another 1 - 2 mins

add the miso, mirin & sugar and stir fry for 1 min

your "nabe shigi" is now ready. serve as a side dish. (you could also serve this as a starter or at parties in a fancy cocktail glass.)

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