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Miso Glazed Aubergine With Toasted Cashews π
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SoniaMiso Glazed Aubergine With Toasted Cashews π
This was a random fridge raid that I wasnβt expecting to be much good ... but actually it was sooo good!! I thought Iβd share it and Iβm hoping Iβll remember to make it again, perhaps tomorrow! The aubergine absorbs the oil (in a good way) so try to use a good quality one.
Cooking instructions
* Step 1
Slice the aubergine lengthways and remove some of the outer skin so you have flesh showing on both sides of each steak.
* Step 2
Spread the miso over both sides of each aubergine steak.
* Step 3
Heat a frying pan nice and hot. Add the oil then lay in each piece of aubergine so it sizzles as it hits the pan. Turn the heat down to medium so it doesnβt burn and allow it to cook for about 3 minutes in each side
* Step 4
When the aubergine is soft and golden, add the cashew nuts to the pan. Toast until golden then serve the aubergine topped with the cashews.
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