Apricot Miso Aubergine

Serves: 2

Time: 10 Mins

Ingredients

1 Aubergine
1 Cup Vegetable Oil
3 Dried Apricots
1 TBSP White Miso
1 TSP Coconut Sugar (or 1/2 TSP White Sugar)
1 TSP White Wine Vinegar
1 TSP Rice Wine
1/4 TSP Salt

1 TSP Toasted Sesame Seeds
Corriander

Method

Chop aubergine into bite sized pieces, discarding the stem.
Heat Oil in a Pan and Fry the Aubergine until brown and crispy.
Drain the Oil by placing Fried Aubergine in a Kitchen Roll Lined Colander to drip off excess oil.
Cut the Dried Apricots into tiny pieces (reserve 1 TSP for garnish) and Mix with Miso, Sugar, White Wine Vinegar, Rice Wine and Salt.
In a Bowl combine Aubergine, Miso Dressing and serve with Toasted Sesame Seeds, Coriander Leaves and 1 TSP Dried Apricot.