“1066 the Doomsday Book I gave to history….”


And here’s the recipe for the other 1/4 of the aubergine!  I particularly liked this one, very tasty.



Fried eggplant with ginger and miso

M&S Brown miso-and-ginger paste
Dry white wine
1/4 eggplant, cut into chunks
Sesame oil
Half a red chilli pepper, de-seeded and chopped finely
Ginger powder
Fresh, chopped basil leaves (sorry Steve!)


Mix the miso and the white wine into a paste.

Heat the sesame oil in a wok, and add the chilli pepper, stir fry for a minute or so.

Throw in the eggplant chunks and ginger, stirfry for a few minutes more until soft and tender.

Add the miso mix and stir well, allow to heat through.

Remove from the heat, serve with the chopped basil as a topping.





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