Sticky Caramelised Miso Aubergine

Serves: 6 portions | Cooking time: 1h

Ingredients:

• 3 aubergines

Sauce:

• 1 tbsp white miso

• 1 tbsp dark soy sauce

• 2 tbsp olive oil

• 2 tbsp maple syrup

• 3 tbsp boiling water

• 2 tbsp mirin sweet rice seasoning

Cut the aubergine into small cubes. Salt them to draw out moisture, and place them on top of a kitchen towel, draining.

Heat some olive oil in a high heat, non stick pan. Add the aubergine cubes and cook till very caramelised (around half an hour), stirring occasionally so they don’t stick to the bottom. Mix and add the sauce once all the moisture is gone. Lower the heat to medium and cook for 10 minutes.

Enjoy them with some rice and other asian inspired side dishes (such as crushed cucumber salad, sautéed box choy, kimchi and spicy tofu).