Aubergine ‘bitashi’

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Aubergine 'bitashi'

Serves: 2

By: Koj

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Adapted from p122 of my book 'No Sushi'

Ingredients

Ginger 'bitashi' sauce

• 100ml dashi
• 30ml soy sauce
• 30ml mirin
• 10g fresh ginger, grated

• 2 tbsp toasted sesame oil
• 1 aubergine
• 1 spring onion finely sliced
• (A pinch of bonito flakes, optional) 

Instructions

Make the bitashi sauce

1. Combine all of the ingredients to make the bitashi sauce

Cook the aubergine

1. Preheat the oven to 180c
2. Cut the aubergine into small pieces about 10g each (a bit bigger than your thumb)
3. Roast the aubergine for 10 minutes until softening and the exposed white flesh is browning
4. Heat the sesame oil in a pan and add the aubergine for 2 minutes until it is shiny and coloured

Soak the aubergine

1. Add the bitashi sauce to the aubergine and simmer gently but be careful not to overcook

Serve

1. Once you are happy that the aubergine is cooked, you can serve it in s small bowl as an appetiser or side dish
2. Top with finely sliced spring onion
3. You can also top with bonito flakes unless you wish to keep it vegetarian

Calories

218.36

Fat (grams)

7.99

Sat. Fat (grams)

1.21

Carbs (grams)

33.94

Fiber (grams)

7.50

Net carbs

26.44

Sugar (grams)

15.96

Protein (grams)

5.04

Sodium (milligrams)

970.25

Cholesterol (grams)

0.49

Created using The Recipes Generator

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