Miso-Glazed Eggplant and Butter Beans

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Ingredients

• Eggplant
• Miso
• Hot water
• Olive oil
• Green onion
• Garlic
• White wine
• Butter beans
• Sesame oil
• Chili crisp
• Sourdough bread

Instructions

1. Slice the eggplant into thick wedges.
2. Dissolve miso in hot water and set aside.
3. Fry eggplant in olive oil until golden brown on each side, then pour the dissolved miso over the eggplant.
4. Remove the eggplant from the pan and set aside.
5. In the same pan, fry green onion and garlic, then deglaze with white wine.
6. Add butter beans, water, and simmer. Stir in more miso, sesame oil, and green onion until the beans thicken.
7. Arrange the eggplant on top of the beans.
8. Top with chili crisp.
9. Serve with crispy sourdough bread fried in olive oil.

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