While my laziness usually outshines my brilliance in the kitchen, once in a while the stars align and I come up with a dish that is pretty damn awesome (but still in line with my laziness- I keep it real!).
I found Japanese eggplant (tends to be slender with softer skin than the chubby American ones) and enoki mushrooms in the fridge so I decided to saute them together. But it couldn't be just another lame stir fry!
I decided to cut the eggplant into diagonal pieces and season it with a curry mayo sauce.
Mayo, curry powder and a dash of sake.
Add a tablespoon of oil into the pan and add eggplant. It's no secret that the more oil, the better eggplants taste- but I'm trying to eliminate as much oil as possible to keep my lithe shape.
Stir fry for a few minutes (until the skin turns iridescent purple), then add the enoki.
At the end, add just a dab of sesame oil. You add this at the very end, so the dish has sesame oil nuances- it's actually pretty bad for you so you shouldn't really cook with it excessively.
Add the curry miso sauce.
That's it!!! The curry will sorta clump together and burn a little in the bottom of the pan, but make sure you scrape it all off- it's the best part!