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This is a lovely way of using aubergines. It’s vegan, can be eaten hot or cold as a salad and is very versatile in its uses. It can be eaten on its own or can accompany rice, chicken, fish, tofu, vegetables, noodles, beef… once made it will keep in the fridge a couple of days.
Lightly salt the aubergine and leave for half an hour. Wash off the salt, drain, and dry well in some clean tea towels.
Warm an inch of vegetable oil in a large frying pan, and when hot enough to sizzle the aubergines add half of them. Turn them often so they cook evenly and when browned and soft drain on lots of kitchen roll and carry on cooking the rest of them. Drain as much oil off the aubergines as you don’t want an oily dish.
Chop the spring onion into small rings and separate the green end from the white. The green end we will add later.
Chop the garlic, ginger and red chilli (remove seeds.)
In a saucepan heat the vegetable and sesame oils and add the white end of the spring onion, ginger, chilli and garlic. Cook slowly until nicely caramelised, then add the soy, miso, vinegar and honey.
Bring to the boil, mixing well until it’s nice and syrupy, then add the aubergine and enough water to cover. Cook over a low heat until the water has reduced and it has thickened.
When cold add the coriander leaf and the green spring onion tops.