Eggplant, Miso And Chilli Soup

Ingredients

300 grams onion finely diced, approx 2 medium onions

1 tablespoon ginger peeled, roughly chopped

2 tablespoons garlic roughly chopped

2 medium eggplant about 500 grams (1 lb) each, peeled, cut into large chunks

2 birds eye chillis

125 millilitres vegetable oil

60 millilitres mirin

1 litre chicken stock if using store bought stock, use a low salt variety

500 millilitres water

1/2 tablespoon brown sugar

2 tablespoons miso paste

sesame oil

Chefs Pencil

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