Stir-Fried Bitter Melon and Eggplant with Miso • Just One Cookbook

Learn to make Stir-Fried Bitter Melon and Eggplant and enjoy the health benefits of these unique Asian vegetables. Seasoned with savory Japanese miso and warm ginger, this vegan-friendly dish pairs beautifully with hot steamed rice.

This Stir-Fried Bitter Melon and Eggplant with Miso celebrates the unique and mighty vegetables that are highly appreciated in many Asian homes!

While I didn’t grow up liking bitter melon and eggplant, I’ve grown to love them—not just because they are incredibly good for you, but also for their distinctive texture and flavor. Do you have a similar experience?

When cooked right and seasoned well, the combination of bitter melon and eggplant makes a beautiful dish. If you love both vegetables, this recipe is for you! It is simple yet absolutely delicious. For those who wish to expand their palate for Japanese vegetables, I’d love for you to give this a try!

About Bitter Melon

Both bitter melon and eggplant are used across various Asian cuisines, including East Asian, Southeast Asian, and South Asian recipes.

They are among those vegetables that often get mixed reactions. One has a bitter taste, and the other has a spongy texture. Kids typically aren’t fond of them, which is understandable.

Since most people are familiar with eggplant, I’ll talk more about bitter melon here. Bitter melon, also known as bitter gourd and goya, is technically a green fruit related to other vining cucurbits like cucumbers, zucchini, winter melons, and pumpkins. It’s the bitterness in the melon that earns it the name of superfood.

When I was young, I would hear my mom sing praises of its medicinal properties. I had no idea what specific benefits it had, but now I know it is packed with many important nutrients and has the potential to lower cholesterol and blood sugar. The Okinawans know a thing or two about bitter melon, as it is their staple food!

Are you curious? You can learn more about the health benefits of bitter melon here and here. It is pretty impressive!

Why You’ll Enjoy This Recipe

If you have cooked bitter melon and eggplant before, you know that it can be tricky, but my method of preparation and seasonings enhance their distinctive characteristics.

The dish also reminds me of the essence of ‘mom-style’ cooking, as we focus on nourishment without sacrificing flavor. It’s easy, full of umami, and so good for you!

Ingredients You’ll Need

• Bitter melon — There are a few varieties of bitter melon. Choose the smaller size with lots of bumps. The skin should look fresh and shiny green.
• Japanese eggplant — Japanese eggplant has richer and more vibrant purple skin, but you can sub with Chinese eggplant if that’s what you can find.
• Ginger
• Neutral oil
• Seasonings: Miso, mirin, soy sauce, sake

Jump to Recipe

How to Make Stir-Fried Bitter Melon and Eggplant

1. Prepare the ingredients. Mix the seasonings in a bowl, cut the ginger and bitter melon.
2. Heat a large pan, add oil, and stir-fry the bitter melon for 1 minute. Turn off the heat and transfer the bitter melon to a dish.
3. Cut the eggplant right before cooking(See Recipe Card on the cutting technique).
4. Heat the pan again, add oil, and stir-fry the eggplant.
5. Cover, reduce the heat, and steam the eggplant until tender.
6. Uncover, add the minced ginger, and quickly stir.
7. Add the bitter melon back to the pan and stir to combine.
8. Add the seasonings, and give everything a quick stir again. It’s ready to serve!

Recipe Tips and Techniques

• Thinly slice the bitter melon to a similar thickness so it cooks quickly and evenly.
• Cut the eggplant right before cooking to prevent discoloration. Also, cut it using a Japanese cutting technique called rangiri. This ensures each piece gets coated with oil easily and the inside gets cooked faster.
• Heat the wok until it’s hot before adding the vegetables for stir-frying so they sear nicely.
• As this is a stir-fry dish, you want to move the vegetables quickly and make sure each piece comes in contact with the oil and the heat of the wok.

How to Store

Stir-fries are best enjoyed hot and fresh right after they are tossed in the wok. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to three days.

The Miso I Used in This Recipe

For this recipe, I used Hikari Miso’s 3-Year Aged Miso as my main flavor seasoning. The miso’s aroma and deep savoriness beautifully complement the bitter melon and eggplant, thanks to their robust flavors and complex fermentation.

You can use other types of miso, but I definitely recommend this rich and bold-tasting miso for a flavorful stir-fry.

What to Serve with This Dish

This Stir-Fried Bitter Melon and Eggplant is wonderful when served in an ichiju sansai (“one soup, three dishes”) meal. You can serve it with other Asian meals in a similar format too.

Also, don’t forget to try my favorite dishes that feature bitter melon and eggplant!

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Stir-Fried Bitter Melon and Eggplant with Miso

Learn to make Stir-Fried Bitter Melon and Eggplant and enjoy the health benefits of these unique Asian vegetables. Seasoned with savory Japanese miso and warm ginger, this vegan-friendly dish pairs beautifully with hot steamed rice.

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Ingredients 

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Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions 

To Prepare the Ingredients

To Stir-Fry

• Heat a large pan on medium-high heat. When it‘s hot, add 1 Tbsp neutral oil and distribute it. When the oil is hot, add the bitter melon.

• Stir-fry on medium-high heat for 1 minute. Turn off the heat and transfer the bitter melon to a dish.

• Discard the tops of 2 Japanese eggplants and cut them in half lengthwise. Slice the eggplant diagonally, rotating a quarter turn after each cut. This Japanese cutting technique is called rangiri. Tip: We cut the eggplant right before cooking so it doesn‘t change color. If you want to cut ahead of time, soak the cut pieces in water to prevent discoloration, then dry with a clean towel before stir-frying.

• Heat the large pan again over medium-high heat. When it‘s hot, add 1 Tbsp neutral oil and distribute it in the pan. When the oil is hot, add the eggplant.

• Stir and coat with the oil, and then cover. Reduce the heat to low and let it steam until the eggplant is tender, about 5 minutes.

• Uncover, add the minced ginger, and quickly stir.

• Add the bitter melon back to the pan and quickly stir.

• Add the seasonings and quickly stir.

Author: Namiko Chen

Course: Side Dish

Cuisine: Japanese

Keyword: bitter melon, eggplant, miso

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