Fried aubergine, cucumber and miso dressing recipe
Fried aubergine, cucumber, spring onion, white miso dressing Look for Chinese or Japanese aubergines and cucumbers for this irresistibly good plant-based recipe. 2 aubergines (Chinese or Japanese) plain flour, for dustingoil, for deep fryingsalt, to taste 2 aubergines (Chinese or Japanese) plain flour, for dusting oil, for deep frying salt, to taste 4 cucumbers (Chinese or Japanese)150ml/5fl oz white wine vinegar 50ml/2fl oz light soy sauce 100g/3½oz caster sugar pinch chilli flakes 4 cucumbers (Chinese or Japanese) 150ml/5fl oz white wine vinegar 50ml/2fl oz light soy sauce 100g/3½oz caster sugar pinch chilli flakes 250g/9oz white miso50ml/2fl oz wine vinegar 2 tbsp clear honey 50ml/2fl oz light soy sauce 250g/9oz white miso 50ml/2fl oz wine vinegar 2 tbsp clear honey 50ml/2fl oz light soy sauce 1 bunch spring onion, sliced½ bunch fresh coriander, leaves only½ bunch fresh mint, leaves only10g/⅓oz black sesame seeds 1 bunch spring onion, sliced ½ bunch fresh coriander, leaves only ½ bunch fresh mint, leaves only 10g/⅓oz black sesame seeds Method To make the fried aubergine, cut the aubergine lengthways, then cut it into 5cm/2in pieces. Place in a colander, season with salt and leave for 2–3 hours. For the cucumber, cut the cucumber into 5mm/¼in rounds. Bring the vinegar, soy sauce, sugar and chilli to the boil in a small pan, remove from the heat and then add the cucumber. Set aside.To make the white miso dressing, mix all the ingredients together in a bowl and add a splash of water to bring to a thick sauce consistency. When you are ready to cook the aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry the aubergine on kitchen paper and dust with flour. Cook in the deep fat fryer for 2–3 minutes. Carefully remove using a slotted spoon and drain on kitchen paper.To serve, spoon some of the miso dressing on a plate, add the fried aubergine and pickled cucumber. Garnish with the spring onion, mint, coriander and black sesame seeds. To make the fried aubergine, cut the aubergine lengthways, then cut it into 5cm/2in pieces. Place in a colander, season with salt and leave for 2–3 hours. To make the fried aubergine, cut the aubergine lengthways, then cut it into 5cm/2in pieces. Place in a colander, season with salt and leave for 2–3 hours. For the cucumber, cut the cucumber into 5mm/¼in rounds. Bring the vinegar, soy sauce, sugar and chilli to the boil in a small pan, remove from the heat and then add the cucumber. Set aside. For the cucumber, cut the cucumber into 5mm/¼in rounds. Bring the vinegar, soy sauce, sugar and chilli to the boil in a small pan, remove from the heat and then add the cucumber. Set aside. To make the white miso dressing, mix all the ingredients together in a bowl and add a splash of water to bring to a thick sauce consistency. To make the white miso dressing, mix all the ingredients together in a bowl and add a splash of water to bring to a thick sauce consistency. When you are ready to cook the aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry the aubergine on kitchen paper and dust with flour. Cook in the deep fat fryer for 2–3 minutes. Carefully remove using a slotted spoon and drain on kitchen paper. When you are ready to cook the aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry the aubergine on kitchen paper and dust with flour. Cook in the deep fat fryer for 2–3 minutes. Carefully remove using a slotted spoon and drain on kitchen paper. To serve, spoon some of the miso dressing on a plate, add the fried aubergine and pickled cucumber. Garnish with the spring onion, mint, coriander and black sesame seeds. To serve, spoon some of the miso dressing on a plate, add the fried aubergine and pickled cucumber. Garnish with the spring onion, mint, coriander and black sesame seeds.