If you’re looking for a simple yet flavourful dish that showcases the umami-rich depth of miso, look no further than miso glazed aubergine. This easy-to-make recipe will melt in your mouth! It combines the smokiness of roasted aubergine with a rich and slightly-sweet miso glaze that elevates the dish to a whole new level. Perfect as a side dish, or even a main course when served with rice or quinoa, this dish is is one of my absolute favourites and i’m sure it will become one of yours too!
Ingredients
- Aubergine– Aubergine, (or eggplant), has a soft texture that makes it an ideal base for soaking up flavourful sauces. When paired with a miso glaze, this vegetable transforms into a savoury, umami-packed delight. Cooking each side on a pan before grilling helps to cook the aubergine properly to prevent a ‘chewy’ texture.
- Miso paste– Miso is a fermented food that’s full of probiotics, which are great for gut health. The salty, umami flavour from miso is a key component of this dish. White (light) is mild and slightly sweet, which is ideal for a lighter glaze. You can substitute with red miso but this will have a stronger flavour.
- Soy sauce– Soy sauce adds a salty umami kick to the glaze. Tamari is a great gluten-free option.
- Maple syrup– This natural sweetener balances out the salty miso and soy sauce in the glaze. You can also use agave syrup, although I feel maple syrup works best in this recipe
- Ginger paste– Ginger paste adds a zesty, spicy to this dish
- Sesame oil– This adds a lovely nutty flavour to the miso glaze
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Ingredients
- 2 medium sized aubergines
- 2 tablespoon olive oil
- 3 tablespoon White miso paste
- 2 tablespoon Soy sauce
- 2 tablespoon Maple syrup
- 1 tablespoon Ginger paste
- 1 tablespoon Sesame oil
- 1 tablespoon Apple cider vinegar
- Chopped spring onions, chopped red chillis, fresh coriander, Sesame seeds Optional- To garnish
Instructions
- Start by slicing the aubergines into halves, score the flesh with a criss-cross pattern (be careful not to cut through the skin). This will allow the miso glaze to penetrate the aubergine better.
- In a pan over medium heat, add a splash of oil and place the eggplant with flesh part facing down. Cover with lid. Cook for around 5 minutes.
- Remove lid and flip aubergine over so skin in facing down. Cover with a lid. Cook for around 3 to 4 minutes.
- To prepare the miso glaze, in a small bowl mix together the white miso paste, soy sauce, maple syrup, sesame oil, apple cider vinegar and ginger paste. Continue mixing until smooth.
- Remove aubergines from pan and place on a baking tray, fleshy side facing up. Brush the miso glaze on top each aubergine well, until all the surface is coated.
- Place baking tray under the grill for around 10 minutes. The aubergines should appear a brown- golden colour and slightly bubbling on top but not burnt, so the glaze caramelises nicely.
- Transfer to plates. Garnish with sesame seeds (highly recommended!), and or/ chopped spring onions, chopped red chillis (hot!) and fresh coriander.
Video
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Notes
Optional to garnish: Sesame seeds, chopped spring onions, chilli oil, dried coriander
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