June 24, 2008
Miso Sesame Sauce for Eggplant or Cold Cucumber Salad
Sara Jones, Tucson CSA
If you use eggplant for this recipe, dice them into medium size
squares, for cucumbers, slice into coins or half moons.
2 parts miso
3 parts rice wine vinegar
1 part soy sauce
1 part toasted sesame oil
freshly grated ginger, minced garlic and red chile flakes to taste
For eggplant: Heat 2 teaspoons oil in a skillet over medium
high heat. Add eggplant and stir to coat with oil. Cook for
about 2 minutes then pour sauce over vegetables, reduce heat to
medium low, cover pan and cook until tender. Add water as
needed to keep vegetables from drying out or sticking.
For cucumbers: Pour sauce over sliced cucumbers and toss to
coat. Let sit for at least 30 minutes before serving.