Miso Eggplant Hotpot

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14 Ingredients

Number of servings

2teaspoons sugar
2teaspoons sesame oil
1 red capsicum, deseeded, sliced
1 small-to-medium eggplant
1teaspoons ginger, grated
2 medium brown onions, halved, thinly sliced
2 spring onions, finely shredded
2tablespoons sweet kecap manis
2teaspoons balsamic vinegar
1 1/2tablespoons white miso paste
60grams baby spinach leaves (to serve)
2 garlic cloves, crushed
3 1/2tablespoons vegetable oil
3 cup long grain white rice, steamed (to serve)

Nutrition per serving

38% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Heat 11/2 tbs of the vegetable oil in a large frying pan over low heat. Add onions and cook slowly, for about 20 minutes to soften, stirring occasionally. When onions are soft and golden, stir in half the kecap manis, vinegar and sugar. Cook for 10 minutes until sticky and slightly caramelised, stirring occasionally. Remove from heat and set aside.

Step 2 of 4

Meanwhile, quarter the eggplant lengthways, then into 1cm thick slices. Heat a wok over high heat. Add 1 tbs of the remaining vegetable oil and half the eggplant. Cook, tossing frequently for 6 minutes, until lightly golden and softened. Remove to a bowl and repeat with remaining vegetable oil and eggplant.

Step 3 of 4

Reheat wok over medium heat. Add capsicum and cook for 2 minutes. Stir in ginger and garlic and return eggplant to wok. Add the onion and toss well. Cook for 5 minutes until reheated.

Step 4 of 4

Combine miso, remaining kecap manis and sesame oil. Stir in 1/4 cup warm water. Pour over eggplant and toss well to combine. Top with spring onion and serve with steamed rice and salad leaves.