Pork & Eggplant Spaghetti with Miso Sauce

Cut Eggplant into 1.5 to 2cm pirces. Make the sauce by mixing all the ingredients for the sauce.

Start cooking Spaghetti in salted water as normal.

Heat Oil in a large frying pan and cook Eggplant over the medium heat until slightly browned and softened, them place the cooked Eggplant on a plate and set aside.

Cook Pork Mince with no added oil, breaking up. When the Pork is cooked, add Eggplant and the sauce to combine, then add cooked Spaghetti from the pot with the liquid and combine all well. Sprinkle some Spring Onion on top and serve.

Alternatively you can drain the Spaghetti saving some liquid to add the sauce mixture. Place cooked Spagetti on the serving plates, pour the mixture over and sprinkle Spring Onion on top and serve.