Fried aubergine, cucumber, spring onion, white miso dressing

1. 1

   To make the fried aubergine, cut the aubergine lengthways, then cut it into 5cm/2in pieces. Place in a colander, season with salt and leave for 2-3 hours.

2. 2

   For the cucumber, cut the cucumber into 5mm/¼in rounds. Bring the vinegar, soy sauce, sugar and chilli to the boil in a small pan, remove from the heat and then add the cucumber. Set aside.

3. 3

   To make the white miso dressing, mix all the ingredients together in a bowl and add a splash of water to bring to a thick sauce consistency.

4. 4

   When you are ready to cook the aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry the aubergine on kitchen paper and dust with flour. Cook in the deep fat fryer for 2-3 minutes. Carefully remove using a slotted spoon and drain on kitchen paper.

5. 5

   To serve, spoon some of the miso dressing on a plate, add the fried aubergine and pickled cucumber. Garnish with the spring onion, mint, coriander and black sesame seeds.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.