Aubergine with miso and Chinese cabbage

dinner · ⏱ 45 min · 4 portions · 20.0 g carbs / portion · vegetarian · allergens: gluten, milk, mustard, sesame, soy, sulphites

v4 · rb0e705f985 20260727Z1751 2 pieces aubergine 4 tbsp vegetable oil 4 tbsp tamari 100 g enoki mushroom 3 tbsp toasted sesame seed 1 piece coriander leaf 🔪 remove aubergine stalks and cut into wedges 🍳 ⏱ 30 min brush aubergine wedges with half the vegetable oil and grill until soft 🍳 warm caster sugar and cooking saké to dissolve the sugar 🌀 whisk in medium red miso, mirin, smooth and hot mustard, and lemon juice to make a smooth paste 🌀 remove miso paste and stir tamari into the remaining miso paste 🍳 ⏱ 5 min brush aubergine with miso/tamari paste and grill until bubbling 🌀 stir-fry chinese cabbage in remaining vegetable oil with sesame oil for 30 seconds to soften 🍳 stir-fry enoki and reserved miso paste and cook until mixed 🍳 stir in toasted sesame seeds and remove from the heat pile chinese cabbage in a shallow bowl 🍽 layer aubergine over the cabbage 🍽 sprinkle remaining toasted sesame seeds and garnish with coriander leaves Miso Eggplant 🎉 1½ tbsp caster sugar 2 tbsp cooking saké 130 g medium red miso 4 tbsp mirin 1½ tsp smooth and hot mustard 1 tbsp lemon juice 1 tbsp sesame oil 0.5 pieces chinese cabbage half · 2 tbsp caster sugar, cooking saké medium red miso, mirin, smooth and hot mustard, lemon juice tamari half · 2 tbsp sesame oil, chinese cabbage enoki mushroom reserved reserved split · ¾ tbsp toasted sesame seed coriander leaf remaining · ¾ tbsp toasted sesame seed
https://flowcooking.luiten.family/en-us/recipe/738/aubergine-with-miso-and-chinese-cabbage/