The miso aubergine recipe comes from Marion’s kitchen, a fabulous resource for all things Asian.
It’s delicious as is but I like to add more flavours and textures by topping it with this assembly of fried crunchy, spicy ginger, scallions and peanuts.
The cold leftovers make a fabulous salad for lunch the next day.
2 large aubergines
2 tbsp white miso paste
2 tbsp soy sauce
1 tbsp white vinegar
2 tsp sugar
150ml beef/ veg stock
1 tbsp finely grated ginger
3 cloves garlic, minced
1/2 tsp cornstarch, mixed with 1 tbsp water
2 tbsp vegetable oil, for frying
Peanut Chili Topping :
75 g peanuts
50g sesame seeds
small bunch scallions, finely sliced
3 cloves garlic, finely sliced
3 shallots, finely sliced
1 thumb sized piece garlic, sliced into matchsticks
small bunch fresh coriander, leaves picked and stems sliced into 1 inch pieces
1 tbsp Korean Chili Flakes
1 tbsp sugar
1 tbsp soy sauce
200ml vegetable oil
Rice, to serve
Aubergines. Slice into wedges. Place on a wire rack over a baking tray and sprinkle with salt. Leave to drain for about 30 minutes.
Whisk all the remaining ingredients, except the oil together.
Use a paper towel to dry off the moisture from the aubergines.
Heat a small amount of oil in a large frying pan. Add the dried aubergines in batches, allowing each batch to get golden brown before adding the next.
Pour over the sauce, put on a lid and leave to simmer for about 15 – 20 minutes, or until the aubergines are soft and tender.
Peanut Scallion Sauce. Meanwhile heat the oil in a large saucepan. In separate batches fry the shallots, scallions, ginger, garlic and coriander stalks, reserving the leaves for garnish. Using a large slotted spoon or spider, take them out before they look ready, because they will continue cooking in the residual heat of the oil. They are ready when they are crisp and golden. Finally add the Korean Chili Flakes, peanuts and sesame seeds. Pour the oil into the bowl with everything else, add the sugar and soy sauce.
Serve over rice.