Aubergine with Miso and Chinese Cabbage I Ottolenghi Recipes

ottolenghi.co.uk

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2 medium aubergines

4 tbsp vegetable oil

1 ½ tbsp caster sugar

2 tbsp cooking saké

130g medium red miso

4 tbsp mirin

1 ½ tsp smooth and hot mustard (neri karashi, if you can get it)

1 tbsp lemon juice (or yuzu juice)

4 tbsp tamari

1 tbsp sesame oil

½ Chinese cabbage, core removed and leaves shredded coarsely

100g enoki mushrooms, base cut off

3 tbsp toasted sesame seeds

1 handful picked coriander leaves

Directions at ottolenghi.co.uk

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