It’s mid-summer here in New Zealand & I’ve been having a wild affair with aubergines. Such a versatile vegetable! (er, fruit, actually…) This dish highlights the softness & texture of the mighty eggplant, plus its ability to absorb flavour: hearty chunks are fried until tender, then liberally anointed with a salty umami miso-based sauce.
To make a meal of it, try serving with rice or quinoa, alongside some juicy tofu steaks (find the 5 ingredient tofu recipe here)
1 medium dark purple aubergine/eggplant
1 good Tbsp miso paste (check it’s not barley based! Barley contains gluten!)
1 Tbsp tamari or gluten free soy sauce
1 Tbsp umeboshi or apple cider vinegar
1 Tbsp sesame oil
1/3 cup warm water
1 Tbsp sesame seeds
1 spring onion, sliced
3-4 Tbsp oil for cooking
optional: slices of chilli
Prepare the sauce by dissolving the miso in the warm water. Then add the tamari, vinegar & sesame oil and mix well. Set aside.
Slice the aubergine into roughly 2cm rounds, then cut each round into quarters.
Heat the oil in a fry pan on a medium heat & add the aubergine. Fry until each side is soft and golden – in fact, a little burning & blackening can give a lovely depth of flavour. Then turn down the heat & add the miso liquid. It will bubble vigorously so be careful as you stir, coating the aubergine with liquid. Once it’s well blended & most of the liquid has been absorbed, stir through the sesame seeds & spring onion. You’re ready to serve!
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