If I name our family’s top 3 favourite vegetables, eggplant is definitely one of them. And I need to tell you, eggplant and miso are great friends. This spicy miso sauce is absolutely delicious with the melting eggplant and pork mince, which can be replaced by other meat mince or crumbled tofu. And the mixture is a fabulous sauce for pasta. I am sure you love this dish.
Eggplant 1 to 2 *depend on the variety and size
Pork Mince 500g (*or other meat or tofu)
Oil 1 to 2 tablespoons
Spaghetti 4 servings
Spring Onion 1 to 2 *sliced
Garlic 1 clove *grated
Ginger 1 small piece *grated
Miso 2 tablespoons *dark colour type recommended
Soy Sayce 1 tablespoon
Mirin 2 tablespoons
Sugar 1 teaspoon
Cooking Sake or Good Sake 2 tablespoons *can be replaced by water
Toban Djan (Chili Bean Sauce) 2 teaspoons or more
Potato Starch Flour 1/2 tablespoon
- Cut Eggplant into 1.5 to 2cm pieces. Make the sauce by mixing all the ingredients for the sauce.
- Start cooking Spaghetti in a large saucepan of salted boiling water as instructed.
- Heat Oil in a large frying pan and cook Eggplant over the medium heat until slightly browned and softened, them place the cooked Eggplant on a plate and set aside.
- Cook Pork Mince with no added oil, breaking up. When the Pork is cooked, add Eggplant and the sauce to combine, then add cooked Spaghetti from the pot with the liquid and combine all well. Sprinkle some Spring Onion on top and serve.
- Alternatively you can drain the Spaghetti saving some liquid to add the sauce mixture. Place cooked Spagetti on the serving plates, pour the mixture over and sprinkle Spring Onion on top and serve.