Miso Aubergine Recipes

WHOLE ROASTED MISO AUBERGINE

Steps:

• Preheat your oven to 180°C/350ºC/gas 4.
• Peel the ginger and garlic, and finely slice the chillies. Pierce the aubergines all over with a paring knife, as if you were making incisions into a piece of meat.
• Grate the ginger into a large mortar and pestle, and bash together with the garlic, chillies and a good pinch of salt until you have a thick paste. Mix in just enough oil to make it spoonable, then spoon the mixture over the aubergines and massage it into the incisions, really getting the flavours inside.
• Place the aubergines in a large roasting tray, dot the cherry tomatoes around, and pop into the oven for 40 minutes, turning a couple of times.
• While the aubergines are cooking, trim and finely slice the spring onions and roughly chop the coriander, stalks and all. Put into a bowl, squeeze over the lime juice to coat and mix all together. Leave to one side.
• Mix together the tamarind, honey and miso and add enough water to make a thick glaze. Remove the roasting tray from the oven after 40 minutes, turn the oven up to 200°C/gas 6, and drizzle the miso glaze over the aubergines. Pop back into the oven for a further 15 minutes, to caramelise, then remove and leave to cool a little.
• Working carefully, remove the stalks from the aubergines and discard them, then roughly chop the flesh in the tray into coarse chunks. Stir in the dressed spring onions and coriander and serve right away.

MISO-GLAZED AUBERGINES

Steps:

• Heat the grill to high. Halve 2 large aubergines lengthways and score the flesh in a criss-cross pattern.
• Heat 3 tbsp mild olive oil in a frying pan and fry the aubergines, flesh-side down, for 5 minutes, then flip and cook for 5 minutes more.
• Make a paste with 4 tbsp brown miso, 3 tbsp honey, 2 tbsp soy sauce, 3 tbsp mirin and 2 tsp sesame oil.
• Put the aubergines on a baking sheet and spread the flesh with the paste. Grill for around 4-5 minutes until bubbling. Sprinkle with toasted sesame seeds and sliced spring onions to serve.

MISO AUBERGINES

Steps:

• Heat oven to 180C/160C fan/gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.
• Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.
• Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.
• Meanwhile, bring a saucepan of salted water to the boil and heat ½ tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.

MISO AUBERGINE RECIPE

Steps:

• Preheat the oven to 180°C / 356°F/ Gas mark 4.
• Whisk the egg yolk with the sugar in a heat proof bowl.
• Add the miso to the mixture and keep whisking, add the mirin and whisk again.
• Place the bowl over a pan of boiling water and cook it gently for 3-5 mins until thickened.
• Remove from the heat and set aside to cool. Add the lemon zest.
• Slice the aubergines in half lengthways vertically and score the flesh with a sharp knife leaving the skin in tact.
• Drizzle generously over the aubergine flesh with the oil and bake for 20 minutes.
• Carefully remove from the oven and set aside to cool for a few minutes before spreading the miso sauce on top.
• Bake for a further 5-10 minutes in the oven until golden but not charred.
• Sprinkle the sesame seeds on top and serve.