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Two miso glazed aubergine halves rest on a rectangular white plate, topped with diced vegetables, sesame seeds, and herbs. Chopsticks accompany the dish. A lime and a small bowl of sauce sit nearby, all set against a dark textured surface.

Miso Glazed Aubergine

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Ingredients Method Video Notes

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

Method
 

  1. 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.
  2. 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.
  3. Remove lid and flip aubergine over so skin in facing down. Cover with a lid. Cook for around 3 to 4 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer to plates. Garnish with sesame seeds (highly recommended!), and or/ chopped spring onions, chopped red chillis (hot!) and fresh coriander.

Video

Notes

Optional to garnish: Sesame seeds, chopped spring onions, chilli oil, dried coriander