Japanese aubergines pickled in miso recipe

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  • Serves 4
  • Stand overnight in refrigerator
  • 62 calories / serving
  • Healthy
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Japanese eggplants pickled in miso HERO
Have sumiso ready before cutting up aubergines.

Cut aubergines into cubes. Quickly dress cut aubergines with sumiso and add onion and ginger. The aubergines will not discolour if pickled quickly. Stand overnight in the refrigerator and serve cold with rice.

To make sumiso

In a glass jar, mix ingredients together. Shake well to dissolve miso. Refrigerate until needed.

 

classic asian saladsRecipe from The Classic Asian Salad cookbook, By Lee Geok Boi, Published by Marshall Cavendish International.

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  • Ingredients

  • 250g aubergines
  • 50g onion, peeled and thinly sliced
  • 4 thin slices of young ginger, peeled and finely shredded
  • Sumiso

  • 2tbsp miso paste
  • 85ml japanese vinegar
  • 125ml mirin
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  • Energy 263kj 62kcal 3%
  • Fat 0.8g 1%
  • Saturates 0.1g 1%
  • Sugars 8.3g 9%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 12.2g Protein 1.6g Fibre 2.2g

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