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. Source: EatingWell Magazine, July / August 2020

Ben Bebenroth


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; 12 g total fat; 2 g saturated fat; 291 mg sodium. 808 mg potassium; 19 g carbohydrates; 5 g fiber; 10 g sugar; 6 g protein; 2 g added sugar;