White #eggplant has a denser flavor and more chewy than purple eggplant.
Cut 1.5-2 lbs of white Eggplant into small pieces about 4 inches long.
Mix red #Miso with a bit of sugar, add a bit water to dilute it.
Mince fresh garlic
Heat up a tea spoon of oil to medium heat
Sautée the garlic, then add the eggplant pieces, turn Eggplant pieces constantly to avoid burning cause it’s a starchy vegetable.
When eggplant is about 90% done, add Miso sauce slowly, keep turning the pieces.