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


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

1/2 cup
197 calories; protein 6.1g; carbohydrates 18.5g; dietary fiber 5.1g; sugars 9.7g; fat 12.1g; saturated fat 1.6g; vitamin a iu 9548IU; vitamin c 102mg; folate 169.7mcg; calcium 244.4mg; iron 2.7mg; magnesium 78.1mg; potassium 807.9mg; sodium 291.2mg; added sugar 2g.