Deep-Fried Aubergine in Miso Flavoured Marinade

My favourite aubergine dish is deep-fried and marinaded in a tasty sauce. I usually marinade it in a Japanese style, soy sauce flavoured dashi stock. I also like pan-fried aubergine with miso, because aubergine really goes well with miso. In that case, why shouldn’t I use miso for a marinade? I tried it and … bingo! It’s a tasty side dish best accompanied with a bowl of rice.

Cooking Time: 15 minutes

Cooking Level: Easy

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Ingredients for two

1 Aubergine

50g French Beans

Vegetable Oil for deep-frying

A

1 tbs Soy Sauce

½ tbs Miso

½ tbs Sugar

1 tbs Apple Vinegar

1 tbs Sesame Seeds (grounded)

1 tbs Sesame Seeds (toasted)

Method

  1. Put all of the seasonings from the A section together. Mix well until the miso has completely dissolved.
  2. Heat the oil in a deep heavy-bottomed pot.
  3. Trim the stem off from the aubergine. Cut in half lengthwise, and then chop into large pieces.
  4.  Add the chopped aubergine into the heated oil (from step 2). Deep-fry the aubergine for 2 to 3 minutes over a medium high heat until softened.
  5. Place the aubergine pieces on kitchen paper and drain any excess oil, and then place in the bowl of seasonings (step 1).
  6. Chop off the tips of the French beans, and deep-fry in the same pot with heated oil for 1 minute. Place them on kitchen paper, and then place in the bowl of seasonings and deep-fried aubergine pieces. Place the bowl in the fridge to cool down before served.

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Key

  • This dish goes well with, not only a bowl of rice, but also soba noodles and udon noodles.
  • The time to deep-fry the aubergine may vary depending on the size of the pieces chopped.
  • Deep-fried aubergine is a popular dish in Japan during summer. Please try cooking this recipe to know more about Japanese food.
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