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Aubergine with miso and Chinese cabbage

Tender aubergine wedges shine with a glossy miso glaze
Crisp-tender Chinese cabbage and mushrooms soak up rich umami
Sweet, tangy, gently spicy warmth in every bite

dinner ⏱ 45 min 330 kcal / portion 20.0 g carbs / portion (estimated) vegetarian glutenmilkmustardsesamesoysulphites 🔗 Original source

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Aubergine with miso and Chinese cabbage
v4 · rb0e705f985 20260727Z1751 2 pieces aubergine 4 tbsp vegetable oil 4 tbsp tamari 100 g enoki mushroom 3 tbsp toasted sesame seed 1 piece coriander leaf 🔪 remove aubergine stalks and cut into wedges 🍳 ⏱ 30 min brush aubergine wedges with half the vegetable oil and grill until soft 🍳 warm caster sugar and cooking saké to dissolve the sugar 🌀 whisk in medium red miso, mirin, smooth and hot mustard, and lemon juice to make a smooth paste 🌀 remove miso paste and stir tamari into the remaining miso paste 🍳 ⏱ 5 min brush aubergine with miso/tamari paste and grill until bubbling 🌀 stir-fry chinese cabbage in remaining vegetable oil with sesame oil for 30 seconds to soften 🍳 stir-fry enoki and reserved miso paste and cook until mixed 🍳 stir in toasted sesame seeds and remove from the heat pile chinese cabbage in a shallow bowl 🍽 layer aubergine over the cabbage 🍽 sprinkle remaining toasted sesame seeds and garnish with coriander leaves Miso Eggplant 🎉 1½ tbsp caster sugar 2 tbsp cooking saké 130 g medium red miso 4 tbsp mirin 1½ tsp smooth and hot mustard 1 tbsp lemon juice 1 tbsp sesame oil 0.5 pieces chinese cabbage half · 2 tbsp caster sugar, cooking saké medium red miso, mirin, smooth and hot mustard, lemon juice tamari half · 2 tbsp sesame oil, chinese cabbage enoki mushroom reserved reserved split · ¾ tbsp toasted sesame seed coriander leaf remaining · ¾ tbsp toasted sesame seed
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Preparation steps

  1. remove aubergine stalks and cut into wedges
  2. brush aubergine wedges with half the vegetable oil and grill 30 minutes until soft
  3. warm caster sugar and cooking saké to dissolve the sugar
  4. whisk in medium red miso, mirin, smooth and hot mustard, and lemon juice to make a smooth paste
  5. remove miso paste and stir tamari into the remaining miso paste
  6. brush aubergine with miso/tamari paste and grill 5 minutes until bubbling
  7. stir-fry chinese cabbage in remaining vegetable oil with sesame oil for 30 seconds to soften
  8. stir-fry enoki and reserved miso paste and cook until mixed
  9. stir in toasted sesame seeds and remove from the heat
  10. pile chinese cabbage in a shallow bowl
  11. layer aubergine over the cabbage
  12. sprinkle remaining toasted sesame seeds and garnish with coriander leaves

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