Crispy Aubergine Bites with Spicy Miso Sauce
A Japanese-inspired dish with easy-to-find ingredients. The aubergine is cut into little nuggets, dredged in flour, eggs (or plant-based milk) and panko breadcrumbs, then fried until golden brown. They're served with a sweet and spicy miso sauce.
Substitute:
- No eggs? Use milk of choice instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
1 aubergine
100 g plain flour
1 tsp Fine salt
2 eggs
70 g panko breadcrumbs
500 ml vegetable oil
For the sauce:
1 tbsp miso paste
2 tsp mirin
1 tbsp maple syrup
2 tsp Rice vinegar
1 tbsp sriracha
For serving:
4 spring onions (chopped )
1 tbsp sesame seeds
Recipe:
Pour the vegetable oil into a large saucepan and place it over a medium heat.
Cut the aubergine in half lengthwise and then into small chunks.
In a bowl, combine the flour and salt. Dredge the aubergine chunks in the flour, then in the egg wash and finally in the breadcrumbs.
In a small mixing bowl, combine all the sauce ingredients.
Deep fry the aubergine chunks in the hot oil until golden brown.
Serve alongside the sauce. Top with the chopped spring onions and sesame seeds.
How to store
Store in the fridge for up to 3 days. To get them extra crispy again, reheat in the oven for 10 minutes.
