SEARED AUBERGINE WITH MISO & SESAME SEEDS

Aubergines have the ability to absorb all the flavours from their surrounding ingredients, so when you add garlic, the rich intense umami flavour of miso paste and nutty toasted sesame seeds, you know you’re on to a winner.

2 tbsp sesame seeds

2 garlic cloves, finely chopped or grated

2 large aubergines (eggplants), cut into bite-sized pieces

2 tbsp red miso paste

2 tbsp rice wine

From the store cupboard

2 tbsp oil

1 tsp sugar

½ tsp salt

¼ tsp white pepper

2 tbsp light soy sauce

Place a non-stick pan over a medium-high heat, wipe completely dry with kitchen paper and then add the sesame seeds and toast until lightly browned and fragrant. Transfer to a bowl and set to one side.

Place a wok over a medium heat, add the oil and gently fry the garlic until fragrant. Add the aubergine and fry for a further minute, then add 4 tablespoons water, turn down to a simmer and cover with a lid. Cook for 6–8 minutes.

Once the aubergine has softened, remove the lid. Add the miso paste, rice wine, sugar, salt, pepper and soy sauce, combine well and continue cooking until the liquid has reduced by half.

Transfer to a serving plate, sprinkle over the toasted sesame seeds and enjoy.