This recipe is proof that stews don’t always need to be simmered for hours on end to be complex, rich, and satisfying. In this delicious and easy vegetarian stew, eggplants and potatoes are cooked in a deeply savory miso sauce with a funky, salty-sweet richness. Both vegetables act like sponges, with the eggplant becoming tender and creamy and potatoes turning soft and toothsome, while soaking in all the umami flavor of the base. You can use Italian eggplants instead of the Japanese variety called for here, but remember that the Italian variety take longer to cook so increase the cook time by 10–15 minutes (they should feel fully tender when done). Top with crushed peanuts or fried onions for added texture.
What you’ll need
Dutch Oven
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Glass Measuring Cup
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Wooden Spoon
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Recipe information
Yield
2–4 servings
Ingredients
Preparation
Step 1
Heat 3 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Cook 4 scallions, white and pale green parts only, thinly sliced on a diagonal, 6 garlic cloves, finely chopped, and one 1" piece ginger, peeled, finely chopped, stirring often, until fragrant and garlic is translucent, about 3 minutes. Add ⅓ cup white miso, 1 Tbsp. soy sauce, and 1½ cups water and stir to combine, breaking up any lumps. Stir in 1 Tbsp. unseasoned rice vinegar and 1 tsp. honey.
Step 2
Add 2 large Yukon Gold potatoes (about 1 lb.), peeled, halved lengthwise, sliced crosswise ¼" thick, to pot and bring to a boil. Add 3 medium Japanese or Chinese eggplants (about 1 lb.), quartered lengthwise, cut crosswise into 3"-long pieces, reduce heat, and simmer, stirring occasionally and adding up to ¼ cup more water if needed, until potatoes and eggplant are tender, 12–15 minutes. Remove from heat and add all but 1 Tbsp. thinly sliced dark green scallion parts of 4 scallions. Taste and season with kosher salt if needed.
Step 3
Transfer stew to a large shallow dish or bowl and top with crushed unsalted roasted peanuts and remaining 1 Tbsp. thinly sliced dark green scallion parts.
