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Kataifi wrapped miso aubergines with avocado cucumber salad

  • 2servings
  • 10minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, C, D, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. vegetable oil or grapeseed oil , for frying

  2. 1 aubergine

  3. 6 tbsp yellow or red miso

  4. 4 cm piece ginger , grated

  5. 2 tbsp soy sauce

  6. 2 tbsp mirin , (sweet rice wine)

  7. 1 tbsp sesame oil

  8. 1/2 packets kataifi pastry , (Greek/Turkish pastry dough in long thin strands)

  9. 125 g butter , melted

  10. 3 cm piece ginger , grated

  11. 1 clove garlic , grated

  12. 50 ml rice vinegar , or Mirin

  13. 1 tbsp soy sauce

  14. 1 tbsp caster sugar

  15. 30 ml sesame oil

  16. 2 tsp miso

  17. 1 handfuls bean sprouts

  18. 1 avocado , halved, peeled, stone removed and mashed into large chunks with a fork

  19. 4 cm piece cucumber , peeled, thinly sliced

  20. 2 spring onions , thinly sliced diagonally

  21. 4 sprigs watercress

  22. 1/2 punnet shiso sprouts

  23. 1/2 punnet coriander sprouts

  24. 2 tsp sesame seeds , toasted

  25. 1 lemon , cut into 2 wedges

Instructions Jump to Ingredients ↑

  1. For the aubergine: heat about 1cm oil in a large frying pan. Season the aubergines with salt and pepper and cook until browned on both sides.

  2. Mix together the miso, garlic, ginger, soy, mirin and sesame oil. Once the aubergines are browned, allow to cool a little then dip into the miso mixture.

  3. Spread the kataifi out on a work surface and loosen the strands to the length of the aubergine. Brush with melted butter and roll each aubergine in the dough.

  4. Heat the oil in the frying pan to 175C and fry the aubergines in batches for 1 minute or until golden.

  5. For the dressing: whisk all the ingredients together.

  6. For the salad: toss the bean sprouts, avocado, cucumber and spring onions in the dressing.

  7. To serve: place the watercress on a plate and top with the salad. Add the aubergines and sprinkle with sprouts and sesame seeds. Serve with a wedge of lemon.

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