Aubergine (Eggplant) Sauteed With Miso – a delicious recipe with aubergines, mirin, red miso, sugar, sake, oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut the aubergine into bite size pieces and soak in a bowl of water for 5 minutes Remove and wipe excess water with kitchen towel.
2
Blend the mirin, miso, sugar and sake.
3
Set aside.
4
Heat the oil in a large wok or frying pan over a medium heat until it reaches 180 degrees.
5
(If you don't have a thermometer test using a cube of fried bread, if it rises and turns golden immediately when dropped in the oil is ready).
6
carefully put the aubergine in skin side up, fry on all sides until the flesh is soft.
7
Transfer to a double layer of kitchen paper to drain.
8
pour out the oil and in the remaining residue stir fry the pepper for 2 mins add the aubergines and miso mixture and toss gently to coat.
9
serve and garnish with the sesame seeds and oil.
527
kcal
Calories
58
g
Fat
4
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 450 g aubergines, 2 tablespoons mirin, 2 tablespoons red miso, 2 teaspoons sugar, and more.
Yes, Aubergine (Eggplant) Sauteed With Miso falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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