Miso and Deep Fried Aubergines, Aubergines with Ponzu and Grilled Aubergines with Thai Dressing

Miso and Deep Fried Aubergines, Aubergines with Ponzu and Grilled Aubergines with Thai Dressing, three great meat free dishes that are packed with interesting flavours and are easy to make at home. These can also be served as side dishes with fish and meat.

Ingredients

Miso and deep fried aubergines

Miso sauce
200g white miso paste
150g caster sugar
70ml sake
70ml mirin
4 baby aubergine, sliced lengthways
Veg oil to fry
Lime wedges

Aubergines with Ponzu

1 aubergine, cubed
100ml olive oil
Ponzu dressing
4 tbsp yuzu
2 tbsp soy sauce
2 tbsp mirin
A few chives, chopped

Grilled Aubergines with Thai Dressing

1 aubergine sliced
25ml veg oil

Dressing

2 green chillies, chopped
50g palm sugar
100 ml rice wine vinegar
1 small bunch mint, chopped
4 limes, juice and zest
1 small bunch coriander, chopped

Method

Print Recipe

Miso and deep fried aubergines

Pop all the ingredients in a pan. For the miso glaze, bring to the boil then take off the heat.

Meanwhile deep fry the aubergines until crispy and season with sea salt. Mix in 2 tbs of the miso sauce .

To serve, spoon the remaining sauce onto plates, top with vegetables then garnish with lime wedges .

Aubergines with ponzu

Pan fry the aubergines for 5 minutes. Whisk the ingredients together for the dressing, spoon over the warm aubergines and serve.

Grilled aubergines with Thai dressing

Heat a grill to high, pop the aubergines onto a tray, drizzle in oil and grill until cooked. Place all the ingredients into a food processor or pestle and mortar, blitz, sit the aubergines onto plates and top with the dressing.