Sticky Ginger and Miso Aubergine
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Sticky Ginger and Miso Aubergine

Recipe by Morel
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 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

Directions

  • 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.

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