This fried aubergine recipe has officially made aubergine my favourite fried veggie. Peppery heat and smooth aubergine make this recipe an absolute dream.

Frying aubergine is the best way to cook aubergine in my book. The soft vegetable soaks up plenty of flavourful oil and cooking juices whilst in the pan. The result is delicious chunks of deliciousness.

The silky smooth texture of the fried aubergine makes it the perfect vegetable to enjoy with aldente carbs. Freshly cooked jasmine rice with or chewy noodles pair wonderfully with the soft aubergine. You’ll be gulping down plates of this peppery aubergine in no time at all.

The aubergine is fried with miso, tomato paste and copious amounts of black pepper. The finished aubergine has a subtle spicy heat that’s savoury and delicious. I’m absolutely obsessed with how amazing it tastes.

How to make fried aubergine

This fried aubergine recipe is as easy as it is tasty. There’s really nothing to it. Bung everything into a pan and wait for it to come together in a delicious mess!

First Heat the 4 tablespoons of vegetable oil in a large saute pan or deep sided frying pan over a medium-high heat. Toss in the 4 cloves of chopped garlic and fry for about 30 seconds.

Then tip in the 4 cubed aubergines and fry for 5 minutes until the aubergines have started to wilt and reduce in size. Add in the 4 tablespoons of soy sauce, 1 tablespoon white miso, 1 tablespoon tomato paste, 1 tablespoon rice wine vinegar and 1 tablespoon brown sugar. Stir to coat the aubergine evenly in the the cooking liquids.

Increase the heat of the pan and fry the aubergine for a further 5-7 minutes, stirring often, until it has completely softened and started to take on a lovely dark colour.

Remove the pan from the heat and tip in the 1 tablespoon of cracked black pepper. 

Stir into the aubergines and then serve immediately.

This fried aubergine works great with rice, noodles or just on it’s own. I normally serve it with freshly prepared jasmine rice and a sprinkling of sesame seeds and chopped spring onions.

Other fried aubergine recipes

This fried aubergine recipe is with miso and cracked black pepper. It’s the spice combo I’ve found that works the best with the vegetable. However, this is not the only combo. There’s a ton of other tasty fried aubergine recipes you can make by just changing a few ingredients. Here’s some ideas:

• Chilli and lime fried aubergine – add 1 chopped red chili to the garlic at the beginning of the recipe. Then exchange the black pepper for the juice of 2 limes. Mix into the aubergine once fried and soft. Makes a wonderfully sweet and sour recipe.
• Crispy aubergine cubes – looking for a crispier aubergine pieces? Coat the aubergine in a mixture of 1/2 a cup corn flour and 1 cup plain flour mixed with 1/2 cup water. Then deep fry at 190c for 4 minutes until golden. Make the miso and black pepper sauce separately and then combine with the crispy aubergine at the last minute.
• Five spice fried aubergine – Remove the tablespoon of cracked black pepper and add 1 teaspoon of chinese five spice and 1/2 teaspoon of cinnamon. Makes a fragrant and tangy dish.

Fried Aubergine FAQs

I want a crispy fried aubergine recipe, how can I do that?

Coat the aubergine in a mixture of 1/2 a cup corn flour and 1 cup plain flour mixed with 1/2 cup water. This should make a slurry like solution which will stick to the aubergine cubes. Fry in hot oil at 190c for 4 minutes until the aubergine cubes are golden brown. These battered cubes will be amazingly crispy with a lovely soft center.

What can I serve this fried aubergine with?

This fried aubergine goes well with carbs with a little bite. I like to use well cooked rice with a little bite. Preferably jasmine rice. It also goes well with noodles and toasted tortilla wraps.

Can you eat aubergine skin?

Yes aubergine skin is perfectly fine to eat and contains lots of nutrients. Just give the aubergines a rinse in cold water before preparing the aubergine.

How long do aubergines last?

Stored correctly aubergines can last for a few weeks before turning soft and mushy. Aubergines preferred to be stored in a cool dark place. You can also keep them in the refrigerator.

Can I bake this aubergine recipe?

You most definitely can bake this recipe. Toss the aubergine with all the ingredients and place into an casserole dish. Cover and place into a preheated oven at 200c for 15 minutes. Then uncover and cook for a further 10 minutes until the aubergine has reduced in size and is a rich dark colour.

Aubergine Season

Aubergine in the UK is primarily a summer crop. It’s mostly grown commercially in large glasshouses and polytunnels. The vegetable is in season from July until late September.

You can replace the Aubergine in this recipe for Squash out of season. Peel and cube the squash and par boil until fork soft. Then use in the recipe in place of the aubergine.

If you liked this recipe you’ll love

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• Sauteed leek with ramen noodles
• Sweet potato massaman curry

Fried Aubergine With Black Pepper And Miso

Peppery heat and smooth chunks of aubergine make this recipe an absolute dream.

4.93 from 14 votes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Course Side Dish

This meal is around 79% less polluting than the average UK meal.

Eating this recipe will save around 2.31 KG CO2e per person.

That’s equivalent to the emissions produced driving 19.08 KM in a modern car.

How do I calculate this?

Ingredients

• 4 Medium Aubergines (cut into rough 1 1/2 cm cubes)
• 4 Cloves Garlic (finely chopped)
• 4 Tablespoons Soy Sauce
• 1 Tablespoon White Miso
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Rice Wine Vinegar
• 1 Tablespoon Soft Brown Sugar
• 1 Tablespoon Freshly Cracked Black Pepper
• 4 Tablespoons Vegetable Oil

Instructions

• Heat the 4 tablespoons of vegetable oil in a large saute pan or deep sided frying pan over a medium-high heat. Toss in the 4 cloves of chopped garlic and fry for about 30 seconds. Tip in the 4 cubed aubergines and fry for 5 minutes until the aubergines have started to wilt and reduce in size.
• Add in the 4 tablespoons of soy sauce, 1 tablespoon white miso, 2 tablespoons of tomato paste, 1 tablespoon rice wine vinegar and 1 tablespoon brown sugar. Stir to coat the aubergine evenly in the the cooking liquids.
• Increase the heat of the pan and fry the aubergine for a further 5-7 minutes, stirring often, until it has completely softened and started to take on a lovely dark colour.
• Remove the pan from the heat and tip in the 1 tablespoon of cracked black pepper. Stir into the aubergines and then serve immediately. These spicy aubergines work great with freshly prepared jasmine rice or ramen noodles.

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