Miso Aubergines Recipes

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.