Stir Fried Japanese Eggplant with Ginger and Miso Recipe

Ingredients

• 2 tablespoons good quality miso (we used white miso)
• 1 1/2 teaspoons sake
• 1 pound (450 g) Japanese eggplants (4 to 5 long, skinny eggplants)
• 6 tablespoons canola oil, cold-pressed sesame oil, grape seed oil, or rice bran oil
• 2 whole, dried red chili peppers, torn in half
• 1 tablespoon peeled, slivered fresh ginger
• 1 tablespoon finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves