Sticky miso and ginger aubergines

Ingredients

Coconut oil for cooking
2 larges aubergines
3 tbsp of corn starch (or other starch)
Salt and pepper to taste
1 large thumb of ginger, thinly minced
4 garlic cloves, thinly minced

Sauce:

1 tbsp of miso paste
4 tbsp of tamari
3 tsp of rice vinegar
1 tbsp of maple syrup

Toppings:

1 small red chili, sliced
1 scallion, sliced
Sesame seeds

Instructions

1) Heat coconut oil in a pan/skillet over medium heat. Dice the aubergines into medium cubes, and cover them with starch in a bowl. Toss well so that every cube is covered. Add the aubergine to the pan and season with salt and pepper (you might have to cook in 2 batches). Cook, tossing occasionally, until the aubergines are soft and well coloured on each side.

2) While the aubergines are cooking, mince the garlic and ginger, and prepare the sauce by mixing the ingredients in a small bowl. 

3) Once the aubergines are cooked, set them aside in a bowl. Add a nub of coconut oil in the same pan, as well as the garlic and ginger. Toss for 2mins, and pour the sauce in. Stir for about 5mins, until the sauce thickens and starts to caramelise. Add the aubergines back to the pan and toss to cover each piece. 

4) Serve the aubergines over some rice or some noodles and top with red chilis, scallions and sesame seeds.