Recipes · Vegan · Vegetarian

Miso glazed aubergine

 


A quick little deviation from the recent Italian inspired posts: miso glazed aubergine (or eggplant). Whatever you want to call it, it’s smooth, it’s creamy, it’s easy and it’s delicious. A perfectly roasted and creamy aubergine with a miso caramelised crust. Perfect as a starter or as an accompaniment to a soy/ginger/sesame salmon/tofu/chicken. An easy mid-week keeper!

Miso glazed aubergine

Makes 4 halves

Ingredients
2 small aubergines
1/2tsp sesame oil
2TB caster sugar (or coconut sugar)
1TB shiro miso paste (white miso)
2TB mirin
2TB sake
spring onion and chilli (optional)

Directions
1. Preheat oven to 220C fan-forced.
2. Cut aubergines lengthways and then score the flesh, taking care not to pierce the skin. Brush with sesame oil and place face-down on a sheet of grease-proof paper and bake for around 15-20mins. They are ready when they start to shrivel and are soft to the soft.
3. While the aubergines bake, combine the sake and mirin in a small saucepan and cook simmer fir about 2-3mins. Add the sugar and miso and stir until dissolved and smooth.
4. Divide the marinade amongst the 4 halves of aubergine, brushing it into the scored flesh. Place aubergines back in oven, glaze side up and roast for about 3-5mins watching carefully not to burn. The aubergines are ready when the miso starts to bubble and caramelise.
5. Sprinkle with chopped spring onion and/or chilli and enjoy!!

 

 

4 thoughts on “Miso glazed aubergine

    1. Hi! I find Aubergine doesn’t really have much of a taste when not completely roasted or cooked through (as in this recipe). Absolutely give this method a go, just brush the flesh with some oil (sesame, coconut, olive etc and bake until flesh is basically collapsed.
      Let me know how it goes!
      Dx

      Liked by 1 person

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