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 misoM&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.