Braised eggplant with miso and ginger


Aubergine au miso

This dish has a strong flavor that goes well with plain rice. At home, it is one of the components for bento or used as a filling for vegan makis. It keeps for several days and is therefore very suitable as a reserve dish.

Ingredients: for 6-8 people

  • 2 eggplants(530g)
  • 3 tbsp. tablespoon of sesame oil
  • 1/2 tsp. grated ginger
  • 1 C. miso soup
  • 2 tbsp. Mirin soup
  • a little chilli (optional)

Preparation :

  1. Wash and cut the eggplants into sticks. In a pan, heat the oil and fry them for 3-4 minutes, shaking the pan from time to time.
  2. In a container, mix the miso, mirin and grated ginger, once the eggplant is cooked, add the sauce and mix everything. Continue to cook them for about 3 more minutes.

The color may change when refrigerated, but it will keep for 3-4 days in the refrigerator.


sushi vegan

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