Ben Bebenroth, chef and owner of Cleveland's farm-to-table Spice Catering, likes to make this sauté with Ichiban eggplant, which is a long, slender variety with thin skin that he grows on his farm.

Ben Bebenroth
Source: EatingWell Magazine, July / August 2020


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Whisk mirin, miso, ginger, honey, sake, sesame oil, tamari (or soy sauce), pepper and crushed red pepper in a small bowl; set aside.

  • Heat 1 tablespoon grapeseed oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add onion and shishitos; cook, stirring often, until the onion is translucent, about 3 minutes. Add the remaining 3 tablespoons grapeseed oil and eggplant; cook, stirring often, until the eggplant is tender, 8 to 10 minutes.

  • Add bok choy and the reserved miso mixture; cook, stirring frequently, until the bok choy is tender-crisp, 2 to 3 minutes. Transfer to a serving bowl. Sprinkle with cashews, cilantro and scallions.


Nutrition Bonus: Vitamin A (191% daily value), Vitamin C (170% dv), Folate (42% dv), Calcium (24% dv).

Nutrition Facts

197 calories; protein 6.1g 12% DV; carbohydrates 18.5g 6% DV; dietary fiber 5.1g 20% DV; sugars 9.7g; fat 12.1g 19% DV; saturated fat 1.6g 8% DV; cholesterolmg; vitamin a iu 9548IU 191% DV; vitamin c 102mg 170% DV; folate 169.7mcg 42% DV; calcium 244.4mg 24% DV; iron 2.7mg 15% DV; magnesium 78.1mg 28% DV; potassium 807.9mg 23% DV; sodium 291.2mg 12% DV; added sugar 2g.