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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.
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Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!

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