How to Prepare Yummy Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

Myra Ball
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How to Prepare Yummy Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce
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How to Prepare Yummy Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce Delicious, fresh and tasty.

Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce. Add the sesame oil and stir. Remove the tops from the baby aubergines and then slice in half. Seared Scallops With Chorizo Butter, Cauliflower Puree And Pea Shoots: Simply Gourmet.

Top with sesame seeds, spring onions, coriander and more chilli oil, if you like.

A delicious miso aubergine recipe by Scott Hallsworth, this Japanese side dish would also make a fantastic vegetarian dinner recipe when served alongside steamed white rice.

Miso and honey marinated roast aubergine.

You can have Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

  1. It’s 2 of Aubergines.

  2. Prepare 1 of Cucumber.

  3. Prepare 150 grams of Boiled baby scallops.

  4. It’s of [Chili, vinegar and miso sauce].

  5. It’s 4 tbsp of Chojang.

  6. You need 1 tbsp of Japanese leek (chopped finely).

  7. It’s 1 of as required Toasted sesame seeds.

Steamed to a creamy, melt-in-your-mouth texture, then seasoned with a pungent chili-garlic dressing, this Chinese aubergine salad is simple yet delectable.

I love versatile vegetables which can be prepared in various ways and still taste wonderful.

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Steamed Scallops with vermicelli (How to Cook Scallops Part I)China Sichuan Food. spring onions, garlic cloves, scallops, sesame oil, salt.

Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce step by step

  1. Slice the aubergines lengthways and cover with cling film. Microwave for 3-4 minutes. Do not overcook in the microwave as the aubergines continue to be cooked by the residual heat..

  2. To cool down, leave the aubergines to sit inside the cling film. Do not rinse them as they will become watery. After cooling down, tear them lengthways into 3-4 pieces and squeeze out the excess moisture gently..

  3. Make a decorated cucumber. Make fine and diagonal cuts 1/2 to 2/3 the way down the thickness..

  4. Turn over to the other side and make fine and straight cuts 1/2 to 2/3 the way down the thickness..

  5. Cut the cucumber into bite sizes. Sprinkle lightly with salt (not listed in the ingredients) and squeeze out the excess water. If you dont want to bother, cut a cucumber into bite sizes, salt and squeeze out the excess water..

  6. Add the chopped Japanese leek and toasted sesame seeds to the chojang. Mix well.

https://cookpad.com/us/recipes/156778-chogochujang-korean-vinegar-red-chili-miso-sauce.

  1. Arrange the prepared aubergines, cucumber and baby scallops on a serving plate. Pour over plenty of the chojang..

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Vegan Chinese aubergine is a simple, naturally vegan dish that is easy to make and which makes for a very Stir in grilled aubergine to warm it up gently.

Serve over a bowl of steaming hot rice.

I added sautéd mushrooms and baby bok choy.