Recipes
Miso Baked Aubergine
30 mins
30 mins
Serves 4
Serves 4
These deliciously unctuous, melt-in-the-mouth aubergine halves are an absolute must for aubergine lovers. Perfectly grilled and singing with Asian flavours they would pair perfectly with soba noodles and chilli oil, tempeh nuggets and rice, stir-fried greens or topped with crispy lentils and served with roasted kumara.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
- 2 aubergine, sliced in half lengthways and the flesh scored in a criss-cross pattern
- 1 tsp salt
- 1 Tbs miso paste
- 2 Tbs hot water
- 1 Tbs mirin
- 1 Tbs peanut or rice bran oil
- 1/2 tsp sesame oil
- 1 clove garlic, crushed
- 1 Tbs ginger, finely grated
- 1 Tbs light soy sauce, Tamari or coconut aminos
- 1 Tbs peanut, almond or cashew butter
- 1 tsp chilli flakes or powder (optional)
- 2 Tbs rice bran oil
- 1 tsp sesame seeds
Directions
- Gather your ingredients and prepare the aubergine in a colander. Sprinkle the cut sides with salt and leave to drain while you prepare the glaze.
- Preheat the oven to 190°C.
- Measure the miso paste, hot water, mirin, oils, garlic, ginger, soy sauce and peanut butter into a bowl, mix together well and set aside.
- Heat a cast iron pan or hotplate on high heat with the rice bran oil.
- Pat the aubergine dry, and place it cut side down into the heated pan.
- Fry on a medium-high heat for three minutes until golden brown.
- Turn and cook for a further three minutes then transfer to an oven-proof dish with a lid.
- Spread the prepared miso mixture onto the aubergine and sprinkle with the sesame seeds. Cover and cook at 180°C for 20 minutes.
