Miso Eggplant

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4 Mains / 6 Sides

Deliciously crunchy (and vegan) goodness. Takes us straight back to Japan, so good, and really very easy!!!

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  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Serves: 4 Mains / 6 Sides

Ingredients

  • 4 Eggplants
  • 1 packet Panko crumbs
  • 150 g Miso paste
  • 3 tbsp Kecap manis
  • 3 tbsp Mirin
  • 1.5 tsp Sesame oil
  • Oil for frying
  • Spring onions
  • 1 pinch Sesame seeds
  • 1 cheek Lemon

Method

  • 1)

    Cut up eggplants into even wedges. Likely best to peel off skin to help stick better.

  • 2)

    Put 100g miso paste, 2 tablespoons kecap manis, 2 tablespoons mirin, 1 teaspoon sesame oil into a bowl. Then mix.

  • 3)

    Pour glaze over eggplants and rub with hands.

  • 4)

    Put packet of panko crumbs into bowl.

  • 5)

    Put each piece into bowl one at a time and press crumbs into eggplant.

  • 6)

    Pan on high heat, and cover bottom of pan approx 1/2 cm of oil to shallow fry.

  • 7)

    Bring oil up to 180C either check with thermometer or drop crumb in and should sizzle immediately.

  • 8)

    Put eggplant into oil, don’t overcrowd pan.

  • 9)

    Flip after a couple minutes then cook on other side for approx 1 min. (About 3-4 mins total).

  • 10)

    Place onto paper towel to drain off excess oil.

  • 11)

    Make extra dipping sauce with 1 tablespoon of miso, 1 tablespoon of kecap manis, 1 tablespoon of mirin, 1/2 teaspoon of sesame oil then mix.

  • 12)

    Chop spring onion for garnish.

  • 13)

    Place eggplant on serving plate, drizzle with sauce then top with spring onions and a pinch of sesame seeds. Finish with a squeeze of one cheek of lemon.

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