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

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4 Mains / 6 Sides
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- 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.