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.
Substitute:
- No eggs? Use milk of choice instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
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
Recipe:
- Pour the vegetable oil into a large saucepan and place it over a medium heat.
- Cut the aubergine in half lengthwise and then into small chunks.
- 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.
- In a small mixing bowl, combine all the sauce ingredients.
- Deep fry the aubergine chunks in the hot oil until golden brown.
- Serve alongside the sauce. Top with the chopped spring onions and sesame seeds.
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.
