Sticky Miso Aubergine
This Sticky Miso Aubergine is one of my favourite ways to prepare eggplant.
Servings: 2 people
Ingredients
- 1 aubergine, sliced into 1 cm discs
- 5 tablespoon cornstarch
- 3 tablespoon vegetable oil
- 2 garlic cloves, minced
- 2 spring onions, finely chopped
- 4 tablespoon light soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- ½ tablespoon rice wine vinegar
- 1 tablespoon sugar
- 4 tablespoon water
Instructions
- Begin by slicing your aubergine into 1cm discs.
- Grab a bowl and add in your cornflour. Coat your aubergine discs in the cornflour and set aside.
- Place a frying pan on medium to high heat and add in a good glug of oil.
- Add in your aubergine and fry for 5 minutes on each side or until golden brown and crispy.
- Remove your aubergine and set aside on a plate.
- Give your frying pan a little rinse and then prepare your sauce.
- Drizzle your pan with a bit of oil and place on medium heat.
- Add in your garlic, spring onions, soy sauce, miso, sesame oil, rice wine vinegar, sugar, and water. Stir until thickened (probably around 3-5 minutes).
- Once thickened, add in your aubergine and fry for a further 3-5 minutes, gently flipping and coating with the sauce.
- Once the aubergine has absorbed the sauce, remove from the heat and serve up with a bowl of rice or noodles.