Aubergine (Eggplant) Sauteed With Miso
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 450 g aubergines
- 2 tablespoons mirin
- 2 tablespoons red miso
- 2 teaspoons sugar
- 1 teaspoon sake
- 225 ml rapeseed oil (for frying)
- 1 green pepper
- 1 teaspoon toasted and ground sesame seeds
- 1⁄2 teaspoon toasted sesame oil
directions
- Cut the aubergine into bite size pieces and soak in a bowl of water for 5 minutes Remove and wipe excess water with kitchen towel.
- Blend the mirin, miso, sugar and sake. Set aside.
- Heat the oil in a large wok or frying pan over a medium heat until it reaches 180 degrees. (If you don't have a thermometer test using a cube of fried bread, if it rises and turns golden immediately when dropped in the oil is ready).
- carefully put the aubergine in skin side up, fry on all sides until the flesh is soft. Transfer to a double layer of kitchen paper to drain.
- pour out the oil and in the remaining residue stir fry the pepper for 2 mins add the aubergines and miso mixture and toss gently to coat. serve and garnish with the sesame seeds and oil.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...