Berenjenas Guisadas en Miso (Diego)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut aubergines in wedges. Set on dish covered with paper and sprinkle with salt. Let rest for 15-30 min to render water out.

Step 2

Mix miso, soy sauce, wine, vinegar, sugar and stock

Step 3

Mince garlic and ginger

Step 4

Fry aubergine wedges on both sides (3 min) and skin side (1 min)

Step 5

Sauté mushrooms for a couple of minutes. Add garlic, ginger and dried chilis. Cook for 30s.

Step 6

Add aubergines and sauce. Bring up to boil, lower heat to medium and cook covered for 10 min.

Step 7

Mix cornstarch with water and ad to pan to thicken sauce

Step 8

Serve over rice and garnish with onions and chili oil.