How To Make Miso, Aubergine And Blue Cheese Salad

Step 1: Make the poaching liquid

In a saucepan combine the water, soy sauce, sugar, the miso and the vinegar. Heat over a moderate to high temperature and bring to the boil while stirring.

Cook for 2 to 3 minutes and then turn off the heat and allow the liquid to rest.

Step 2: Fry the aubergines

Heat the vegetable oil in a frying pan. When hot, carefully add the aubergines to the pan. Fry on one side for 3-4 minutes until brown. Turn the aubergines over and fry the other side.

Using the tongs, remove them from the pan and place onto a tray covered with kitchen paper to absorb unwanted oil.

Step 3: Cook the aubergines

Bring the sauce back to the boil and add the aubergines. Cook for 10 minutes. Remove from the heat and leave them to cool down.

Step 4: Prepare the salad

Put the lettuce and bean sprouts into a large bowl, drizzle over 3 spoonfuls of the poaching sauce and mix.

Step 5: Assemble the salad

Transfer the lettuce and bean sprouts to a serving dish. Arrange the aubergine on top of the lettuce, then crumble the blue cheese over each piece of aubergine. Sprinkle over the chopped peanuts. Finally, drizzle over some of the poaching sauce and serve.

Step 6: Serve

This salad can be enjoyed as a starter to any oriental main dish or simply devoured on its own.