Apricot Miso Aubergine
Serves: 2
|
Time: 10 Mins
|
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. |
HOME |
|