Aubergine with Miso Curried Vegetable Mince
Miso 1+1/2 Tbsp
Mirin (If not, sugar with more sake) 1 Tbsp
Sake (or white wine) 1 Tbsp
Curry Powder 2 Tbsp or Curry Roux
Sugar 1 tsp
1 Fry veg mince with some oil in a frying pan. Salt and pepper.
2 Add green peas and some water to the mince.
3 Add some water, miso (it’s better to dissolve miso paste with some hot water beforehand), Mirin and Sake to the frying pan and stir. Then add curry powder and sugar and simmer till the sauce gets thicker.
4 Cut the aubergine in half and then slice diagonal slits across the flesh.
5 Put the aubergine in a heated wok with some oil (oil needs to cover at least half of the aubergine).
6 When the aubergine has browned, turn it over. You can see how much it has cooked by looking between the slits.
7 When the aubergine is cooked enough, remove it from the wok and drain off excess oil using kitchen paper.
8 Place the aubergine on a plate and put the mince on top of the aubergine.