With Japanese-inspired flavours and a little kick of chilli, this vegan-friendly eggplant is fabulous as a side-dish or served on its own. If you prefer a bit more spice, keep the seeds in the chilli.
How long will it take?
What’s the serving size?
What do I need?
¼ cup miso paste
3 tbsp mirin
1 tbsp soy sauce
1 small red chilli, seeds removed, finely diced
1 ½ tsp minced garlic
1 ½ tsp minced ginger
2 tsp caster sugar
750 g eggplant
2 tbsp vegetable oil
How do I make it?
Whisk miso paste, mirin, and soy sauce together in a large bowl. Add chilli, garlic, ginger, and sugar and stir to combine. Set aside.
Cut eggplant into long strips and add to the bowl of marinade. Cover with clingfilm and set aside to marinate at room temperature for 30 minutes.
Heat a large grill pan over medium-high heat and add vegetable oil. Heat oil until it is very hot. Remove eggplant from marinade, allowing excess marinade to drip off and place eggplant in the hot oil. Working in batches so as not to overcrowd the pan, grill, turning once, until the eggplant is soft and golden.
Serve garnished with fresh chilli, coriander, and sesame seeds if desired.