Cosy, comforting and properly yum, this is the recipe for my miso glazed aubergine discs with stir fried Sichuan minced pork. Together they make a tasty little mouthful. The addition of crisp lettuce leaves is a refreshing contrast, the ideal tool for eating the pork and makes this a carb free supper!
For the miso glazed aubergine, you need:
- 1 aubergine
- 1 tbsp of miso paste
- 2 tsps of rice wine
- 1 heaped tsp of sugar
- small piece of ginger grated
- splash of soy sauce
- spring onions for decoration
Cut you aubergine into discs and then score a criss cross pattern on the flesh.
Drizzle with some olive oil and roast at 200 degrees for about 30 mins until really soft.
Combine all the other ingredients in a little saucepan and heat through until it is slightly thick and caramel like. Smear over the top of the cooked aubergine slices and then whack under the grill for a couple of minutes. Cut some spring onions on the diagonal for a bit of texture and decoration. If you wanted to, just enjoy these slices as they are with rice. Simple supper done.
But we decided to go one step further. For the Sichuan pork you need:
- 250g of minced pork
- heaped tsp of ground Sichuan pepper
- 1 tsp of rice wine
- 1 tbsp of soy sauce
- 1 or 2 green chillies finely diced
- 4 garlic cloves
- thumb sized piece of ginger grated
- mange tout or green beans
Heat some oil in a wok, preferably something like coconut oil or rapeseed but olive oil will do. Fry the pork, breaking it up with the back of a spoon and allowing it to catch and brown. Meanwhile, boil up your mange tout until tender and then drain. Throw the Sichuan pepper, soy, rice wine, chillies, ginger and garlic into the wok and stir for a couple of minutes before throwing in the mange tout.
Whack all the mince into a bowl and tear the lettuce leaves off a romaine lettuce.
Then simply pile the mince into the leaf and devour. Add sriracha if that’s your thing…