I love this recipe. I came up with it a year or so ago, when for some odd reason, I was craving the marshmallow fluffiness of braised eggplant. It’s very easy and only requires a few staples from the larder. I keep a satchel of Miso paste in the door of my fridge, just for occasions like this. I do however buy the chicken thighs and eggplant especially. I don’t use much eggplant. I really only use it for this recipe and ratatouille, but sometimes I get drawn in by its lovely colour and plump shape. I serve this with steamed rice and garnish with milled seaweed and Nigella seeds. It would be equally good with a little pickled ginger, some chives or chopped spring onions.
|3||free range chicken thigh fillets|
|1||teaspoon||peanut or macadamia oil|
|1||tablespoon||Miso soup paste|
Crush the glove of garlic, dice the fresh ginger and dice the onion. Heat the oil in a larger frying pan and sauté garlic, onion and ginger. Meanwhile, cut the chicken and eggplant into bite sized pieces. When the onion begins to soften, increase the heat to high and add the chicken to the pan. When chicken begins to brown, add the eggplant. Stir to combine. Dissolve the Miso paste in water and add to frying pan. Mix ingredients until chicken is cooked and tender, and the eggplant is soft. Serve with steamed rice.