Sticky Ginger and Miso Aubergine


Sticky Ginger and Miso Aubergine

  • Prep Time 5m
  • Cook Time 15m
  • Servings 2


  •  1 medium aubergine, cut into 2-cm fingers
  •  2 Tbsp garlic oil
  •  1 Tbsp sesame oil
  •  2-cm piece ginger, peeled and minced
  •  1 tsp brown miso paste
  •  3 Tbsp mirin
  •  1 Tbsp soy sauce or tamari
  •  1/2 tsp freshly ground black pepper (or more, to taste)
  •  1 tsp palm sugar
  •  50 ml hot water
  •  1 handful fresh mint, chopped
  •  1 handful fresh coriander, chopped
  •  1 handful fresh basil, chopped
  •  1/2 fresh red chilli, thinly sliced
  •  2 Tbsp toasted black sesame seeds


  • Toss the aubergine in 1 teaspoonful of the garlic oil. Cook in a griddle pan or frying pan over high heat until charred.
  • Warm the remaining garlic oil and the sesame oil in a large pan or wok over medium-high heat. Add the ginger and fry for 3 to 4 minutes until fragrant. Add the miso paste, mirin, soy sauce, pepper, and sugar, stir well, and cook for 30 seconds. Add the aubergine and the water. Stir and cook for 5 to 6 minutes or until the sauce is reduced and the aubergine is soft.
  • Remove from the heat and stir in most of the mint, coriander, and basil.
  • Top with the remaining herbs, chilli, and sesame seeds. Serve with rice and pickled cucumber or ginger.

Recipe Adapted From Vegan Lass