Aubergine (eggplant) Sauteed With Miso

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 blend the mirin, miso, sugar and sake. set aside.
• 3 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).
• 4 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.
• 5 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.