Miso aubergine

Miso aubergine

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

Asian fusion restaurants are becoming ultra-popular in our cities now, and one thing that has crept on to many a menu, much to my glee, is miso aubergine (eggplant). This amazing side dish is a little piece of heaven and one of my all-time favourites.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 large aubergine, diced
2 teaspoons miso paste
1 teaspoon sesame oil
1 teaspoon sesame seeds

Method

  1. Heat the oil in a wok or wide pan. Throw in the diced aubergine (eggplant) and stir-fry for around 6 minutes or so until soft and beginning to turn golden.
  2. Add the miso paste and sesame oil and mix well. Add the sesame seeds before serving.

Note

  • Stir-frying

    Perfect as a side or lunchonthego
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