Directions
- 1Heat a pan over medium heat and sauté the cubed aubergine until slightly softened.
- 2Add chili oil, shallots, and garlic, cooking until translucent and fragrant.
- 3Stir in miso paste, soy sauce, dark soy sauce, chili garlic sauce, and maple syrup. Cook for 4–5 minutes, stirring constantly.
- 4Add black beans, veggie broth, and the cornstarch slurry. Stir well, reduce heat to low, and let simmer until thickened.
- 5Serve over cooked rice and garnish with green onions, fried onions, and a drizzle of chili crisp.
Ingredients
- 1 tbsp chili oil
- 2 shallots
- 3 cloves garlic
- 1 small piece ginger
- 1 aubergine
- 1 tbsp miso paste
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp chili garlic sauce
- 2 tbsp maple syrup
- 2 cans black beans
- 0.5 cup veggie broth
- 1 tbsp cornstarch
- 1 tbsp water
- 1 cooked rice
- 1 green onions
- 1 fried onions
- 1 chili crisp
Equipment
pan
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