Aubergine with Miso
Although many Japanese cookbooks will have a recipe for this, they call for Japaense style aubergines, which are thin and long, and not easy to find outside of Asia. If you do find these, you can slice the aubergine into rounds, and after frying them, toss them briefly in the miso topping on high heat. In this recipe (adapted from one of Harumi’s books) I use regular large aubergines and the presentation of the dish works well.
Servings |
Prep Time |
4 |
10min |
Servings |
Prep Time |
4 |
10min |
|
|