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. 


  • No eggs? Use milk of choice instead. 

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2


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


  1. Pour the vegetable oil into a large saucepan and place it over a medium heat.
  2. Cut the aubergine in half lengthwise and then into small chunks. 
  3. 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.
  4. In a small mixing bowl, combine all the sauce ingredients. 
  5. Deep fry the aubergine chunks in the hot oil until golden brown. 
  6. Serve alongside the sauce. Top with the chopped spring onions and sesame seeds. 
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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.