This is my absolute favourite vegan or vegetarian dish, I could simply eat it on its own for days. However, if you want to make it into more of a meal it would work perfectly with the addition of rice noodles and tofu. I often serve it with seared Yellowfin Tuna. In fact I created that combination when I was auditioning for a TV cooking show! Sadly I didn’t make it to the show 😂 but I think it is still a great dish 😊⠀ ⠀ Let me know what you think?⠀ ⠀ 1 aubergine chopped into squares 2cm sq approximately ⠀ 2 banana shallots chopped really finely ⠀ 2 cloves garlic crushed ⠀ Thumb sized piece grated ginger⠀ Teaspoon white miso paste⠀(miso tasty) Dessert spoon sesame oil ⠀ 1 Tablespoon soy sauce ⠀ 2 tablespoons mirin⠀ A little water (to loosen the aubergine, but you may not need)⠀ Salt/ pepper ⠀ Chopped coriander ⠀ sesame seeds ⠀ Asian micro herbs⠀ ⠀ Sauté the onion in olive oil until golden, then add the ginger and garlic. Now add the aubergine which will immediately absorb all of the oil. Add the sesame oil and season at this point. Fry on a low to medium heat until the aubergine is nearly cooked. Add the mirin and cook for 3 mins. Add the miso paste and soy sauce into the pan and stir thoroughly, you may need to loosen with a small amount of water. Cook until glossy and ensure it is cooked through. Turn off the heat and stir through the coriander.
Miso Glazed Aubergine