3 small (about 200g/7 oz each) eggplant, trimmed and cut into wedges
2 tbsp vegetable oil
2 tbsp miso paste
2 tbsp soy sauce
1 tbsp white vinegar
½ cup beef or vegetable stock
2 tsp sugar
1 tbsp finely grated ginger
3 garlic cloves, finely grated
½ tsp cornflour (cornstarch) mixed with 1 tbsp water
finely chopped spring onion (scallions) to serve
chilli oil to serve (try my homemade Chilli Oil recipe)
sea salt
Lovely dish
Made this and the whole familiy was loving it.
Jammy eggplant on rice
The left overs = TOVERS were better than the first time around. Served over habanero rice with homemade egg rolls and appropriate dipping sauces. It’s a keeper! Suze from Durham Co. USA
Yummy braised eggplant!
This eggplant recipe was very easy to make and it came out so delicious! My daughter loves eggplant so she was very excited to try this recipe. Will definitely make this again for my family and for guests! Thank you Marion!