Miso Chicken Aubergine Recipe

This post for miso chicken aubergine recipe was originally posted on the 4th of September 2020.

I have yet to attempt properly actually to develop full-on recipes. You need time, space, and ingredients. One of the things I am currently lacking is all of these, especially the time. But then, as I think I can’t really develop a full recipe, this one for miso chicken aubergine comes up. Out of the blue, one afternoon, I was simply ready to dish this one out.

In a way, it’s one of those recipes where you have the ingredients but lack the will. So you should ask yourself really, is this miso chicken aubergine recipe really worth your time? I say yes, but let’s take a minute before hitting the recipe.

Around here, we love aubergine – or eggplant, as you may. Fred never had a chance to try our grandma’s fried aubergine in Sicily because she had always claimed she did not like them. And I kid you not, no one in this world can make fried aubergines as our grandma does. Not even our other grandma. So the joke here is on Fred. When I attempted this recipe for the miso chicken aubergine, though, Fred finally decided to try aubergine. And well, the rest is history!

This aubergine miso chicken aubergine recipe was brilliant and full of flavour.

Moreover, it works wonders with tofu as well to make it vegan. Or any other protein you might prefer. So you know there are options, of course!

Let’s start from the beginning, though.

What makes the dish in question special is miso. And I am sure you are curious about what miso is and how it’s made and where it’s from and all of that stuff. We have created monsters, around here, I am sure! Plus you’ll want to hear about aubergine – I just discovered stuff about it that has me speechless – and the miso/aubergine combo you need in your life. Stat.

What is miso?

Miso is a thick fermented paste that is made by inoculating a mixture of soybeans with a mold called kōji. For the science folks among us, kōji is the common name for Aspergillus oryzae. This particular mold is cultivated from rice, barley, or soybeans. (Wikipedia)

Miso originated in Japan and it’s now very popular around the world for its umami flavour, without the need for meat to be included. You can find more detailed info on miso here, too, if you fancy a deep read!

In this recipe for miso chicken aubergine, we have used white miso. White miso is made of a mix of soybeans and rice. It is lighter in flavour and with a slight sweetness to end it. It’s very popular in soups and marinades. And it also makes the perfect cup of soup if you crave that saltiness on a cold day!

What other types of miso can I find?

While we recommend white miso for this recipe, there are a few more types you should know about:

1. Shiro Miso or White Miso: Lighter and sweeter, often used in soups and dressings. Made of soybeans and rice.
2. Aka Miso or Red Miso: Darker and saltier, ideal for hearty dishes like soups and stews. Made of soybeans, barley and other grains.
3. Awase Miso (Mixed Miso): A blend of white and red miso, offering a balanced flavor for various dishes.
4. Mugi Miso (Barley Miso): Made with barley and soybeans, with a mild flavor suitable for soups and sauces.
5. Hatcho Miso: Intensely flavored and dark miso made exclusively from soybeans, used in traditional Japanese cuisine.
6. Saikyo Miso (Kyoto Miso): A sweeter, milder version of white miso, popular in Kyoto-style dishes.

What are aubergines? Are they good for you?

Aubergine, or eggplants belong to the nightshade family, like tomatoes, potatoes and peppers. Even if widely considered vegetables, botanically, they are fruits (specifically a berry) as they are grown from a flowering plant and have seeds inside.

They are widely used around the world and they have plenty of varieties, ranging from the more common deep purple to red, deep black and green (like we used in these eggplant rollups). They have a spongy flesh that softens when cooked. Eggplants are rich in nutrients and health benefits:

• they are nutrient-dense food;
• high in antioxidants, which help prevent cellular damage and support brain health;
• may promote blood sugar control;
• may reduce the risk of heart disease;
• may have cancer-fighting benefits;
• low in calories;
• good amount of vitamins, fibre and minerals like vitamin C,K, B6, folate, potassium and manganese. (Healthline)

What is so good about the miso aubergine combo?

I mean, miso itself is a healthy-ish ingredient, but what about aubergines? I have just discovered myself that aubergines are a fruit and not just any fruit, they are a berry. While we all consider it a vegetable, it’s a fruit. I think I really have to get my head to wrap around this because I just couldn’t believe it.

We also used to prepare them to some specific standards, especially when it comes to sprinkling them in salt after slicing to get the bitterness to go. Nowadays, it’s no longer needed – we still do it from time to time for the sake of old good memories!

And for a little extra science lesson, aubergine is extremely good for you. They are a great source of antioxidants, they help manage cholesterol levels, sugar levels and overall heart health.

And the aubergine-miso combo is just the perfect way to introduce both ingredients into your life, trust us!

What ingredients do I need for this miso chicken aubergine recipe?

What you will need to make this delicious miso chicken aubergine recipe is pretty straightforward to find:

• white miso: will give a hint of umami, while still being light and sweeter;
• aubergine: we used firm and purple ones;
• chicken thighs: we used deboned skinless chicken thighs, but you could also use chicken breast;
• soy sauce: this will give even more flavour and umami to your dish;
• garlic cloves: you will add this after the chicken;
• chilli: just to add a bit of spice to your dish;
• water: you will need it to get the miso paste in a broth;
• vegetable oil: you will use it to fry the aubergines before adding the rest;
• spring onions: you will use them as a garnish on top;
• black sesame seeds: you will use them just on top as a garnish, but you can also opt-out.

Can i susbstitute anything in this muso aubergine chicken recipe?

What I love most about this chicken and aubergine recipe is how versatile it can be, you can substitute:

• chicken: If you want a vegetarian or vegan option, you can substitute the chicken strips for tofu strips or go for a meat replacement. There are a lot of brands doing vegan chicken, so if you are after that texture you can pick that. You could use oyster mushrooms, a lot of recipes call for them when you want a similar texture to chicken.
• aubergine: or eggplant, as you might call them. You can use courgettes or mushrooms instead. But I reckon that you won’t get a similar taste to the original. And if you really feel like adding something, tomatoes could work well too, or tomato sauce.
• white miso: you can also use the other types of miso, but I think this is the easiest and sweeter to use, as well as the easiest to pair in my opinion.
• vegetable oil: we usually use sunflower oil or peanut oil to fry, but you can also go for any other vegetable frying oil you prefer like soybean or canola oil. We wouldn’t recommend olive oil.

How do I make this aubergine miso chicken recipe?

Start by cutting the aubergines into cubes. In a medium pan, pour enough vegetable oil to cover the bottom and start frying the aubergines. When they are ready, move them into a bowl. In the same pan add the strips of chicken and let it brow.

Once it’s browned, start by mixing the water and miso paste until you get a broth. Add it to the pan, the soy sauce until they are well incorporated. Sprinkle the chilli flakes, crush the garlic and mix well.

Add the aubergines again and let it simmer until the liquid has reduced to half. In the meantime, prepare your rice or anything you might want to have with it. We usually go for white rice, but it can also work well on noodles.

Chop your spring onions and when everything has simmered, add some rice to a plate and add some of the easy chicken aubergine on top. Sprinkle some black sesame seeds and spring onions on top. Enjoy!

Without further ado, then, let’s get to the recipe for this miso chicken aubergine with soy.

One little but oh-so-important recommendation before we start – watch your salt! If you do add salt to the aubergines while cooking or to the chicken, make sure you reduce slightly the soy or the dish may end up being too salty.

We have definitely learned this the hard way, but I am sure you know we love to do the trial and error side of things.

And we’re at the end.

The recipe for this miso chicken aubergine dish was a pleasant surprise. Both the girls and I were in awe and our taste buds too! I was actually dreading to cook that night and hoped for the best. I was not let down at all! Which, I have to say, doesn’t always happen – even if I seem very confident in the kitchen, I am bound to make terrifying food every so often!

My willingness to cook is always, how can I put this…non-existent?! I have been cooking more since lockdown for sure. But that was mainly because we have cut our takeaway intake by 100%. So we opted for a proper schedule in place so that no one could be blamed for laziness. And if this is the result, I am all for it! You can read about our meal planning secrets too if you need help with that.

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This miso soy chicken recipe is now one of our staples. And a recurring one in our meal planning. Who knows, it will possibly make me cook more. Or cook with different ingredients. Finger crossed!

If you cook in advance or added too much salt, wash it down with a refreshing drink. Check our pear coffee spritzer while cooking or our strawberry lemonade.

if you are after more easy chicken recipes, check out this cranberry rosemary chicken, chicken tempura roll, soy garlic chicken wings, oven chicken pot pie and andalusian style chicken.

Hope you enjoyed this miso chicken aubergine and let us know if you try it! What’s your favourite last-minute invention dish? Does it include any fancy ingredients? Do you use miso a lot in your cooking? Let us know in the comments and share some recipes!

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