Miso eggplant salad
( SERVES 4 )
- To make the miso dressing, place the miso, rice vinegar, mirin and soy in a bowl and stir to combine. Set aside.
- Heat the oil in a large non-stick frying pan over high heat. Cook the eggplant for 5-8 minutes or until golden and tender.
- Place in a bowl with the chilli, coriander and dressing and toss to combine.
TIP Miso paste, mirin (Japanese rice wine) and rice vinegar are available from the Asian section of supermarkets, and Asian grocers.