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
Ingredients for two
50g French Beans
Vegetable Oil for deep-frying
1 tbs Soy Sauce
½ tbs Miso
½ tbs Sugar
1 tbs Apple Vinegar
1 tbs Sesame Seeds (grounded)
1 tbs Sesame Seeds (toasted)
- Put all of the seasonings from the A section together. Mix well until the miso has completely dissolved.
- Heat the oil in a deep heavy-bottomed pot.
- Trim the stem off from the aubergine. Cut in half lengthwise, and then chop into large pieces.
- 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.
- Place the aubergine pieces on kitchen paper and drain any excess oil, and then place in the bowl of seasonings (step 1).
- 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.
- 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.