Jambalaya Stew
Forget going out to eat or ordering takeout every time you crave Cajun food. Try making Jambalaya Stew
Stewy Miso Eggplant and Potatoes
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)
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