Simmered Aubergines with Chick

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Tinned chickpeas		1/2-1
Aubergine (large)		1
Pepper (any colour)		1
Sesame oil		1 tbsp
Dashi stock		100ml
Seasoning:
Miso		3 tbsp
Light brown sugar		1 tbsp
Sake		1-2 tbsp

Method

Cook

30min

Drain the chickpeas. Cut the aubergine into 2cm dice and the pepper in half then into fine strips.

Put a touch of water in a pan and add the diced aubergines. Pour over the sesame oil evenly.

Turn the heat onto medium and add 50ml hot water and put the lid on. Steam fry, stirring occasionally with a wooden spoon.

When the aubergines has softened, add the chickpeas, dashi stock, strips of pepper and seasoning ingredients. Simmer mixing with the wooden spoon until the sauce is reduced.

Season with salt before serving.

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