Name: Stewy Miso Eggplant and Potatoes
Yield: 2–4 servings
Ingredients: 3 Tbsp. vegetable oil; 4 scallions, white and pale green and dark green parts separated, thinly sliced on a diagonal; 6 garlic cloves, finely chopped; 1 1" piece ginger, peeled, finely chopped; ⅓ cup white miso; 1 Tbsp. soy sauce; 1 Tbsp. unseasoned rice vinegar; 1 tsp. honey; 2 large Yukon Gold potatoes (about 1 lb.), peeled, halved lengthwise, sliced crosswise ¼" thick; 3 medium Japanese or Chinese eggplants (about 1 lb.), quartered lengthwise, cut crosswise into 3"-long pieces; Kosher salt; Crushed unsalted roasted peanuts (for serving)

A white platter with a vegetarian stew of sliced potato and Japanese eggplant in a rich soymiso sauce

Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Gerri Williams

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
$9 At Amazon

Recipe notes

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