Miso Aubergine
From our Mildreds plant-based cookbook, click here to shop.
This sweet and salty Japanese classic, called nasu dengaku, is super easy to prepare and makes a delicious side dish.
ingredients
2 aubergines
2 tablespoons blended oil (half vegetable and half sesame)
For the glaze
1½ tablespoons red or white miso
½ tablespoons tamari (gluten- free) or soy sauce
100ml mirin
½ tablespoon caster sugar
1 teaspoon finely grated fresh ginger root
To garnish
1 spring onion
1 teaspoon toasted black or white sesame seeds
method
Preheat the oven to 200°C
Cut the aubergines in half, lengthways and score the cut sides in a criss-cross pattern, cutting almost all the way down through the flesh but without piercing the skin.
Heat a griddle pan or cast-iron frying pan over a medium-high heat. Brush both sides of the aubergines with the blended oil, making sure you give the cut sides of the aubergine a generous coating so that the oil is absorbed into the flesh.
Cook the aubergines for about 2 minutes on each side to char them slightly. Transfer them to a baking tray, cut side up, and bake for 20-25 minutes until the flesh is fully cooked and soft.
While the aubergines are cooking, prepare your garnish. Cut the spring onion into 3-4 batons, slice in half and then finely slice them lengthways. Add them to a bowl of chilled water and refrigerate until ready to serve.
To make the glaze, heat the miso, tamari or soy sauce, mirin and sugar in a small saucepan, bring to a simmer and whisk well to form a smooth paste. Cook for 3-4 minutes, adding the ginger at the last minute. Remove from the heat and set aside.
Remove the aubergines from the oven and brush the tops generously with the glaze, letting it seep into the flesh. Increase the oven temperature to 240°C. Cook the aubergines for a further 3-5 minutes until the glaze begins to bubble and caramelise slightly.
Garnish the aubergine with the finely sliced spring onions and sesame seeds before serving.
2 aubergines
2 tablespoons blended oil (half vegetable and half sesame)
For the glaze
1½ tablespoons red or white miso
½ tablespoons tamari (gluten- free) or soy sauce
100ml mirin
½ tablespoon caster sugar
1 teaspoon finely grated fresh ginger root
To garnish
1 spring onion
1 teaspoon toasted black or white sesame seeds
Preheat the oven to 200°C
Cut the aubergines in half, lengthways and score the cut sides in a criss-cross pattern, cutting almost all the way down through the flesh but without piercing the skin.
Heat a griddle pan or cast-iron frying pan over a medium-high heat. Brush both sides of the aubergines with the blended oil, making sure you give the cut sides of the aubergine a generous coating so that the oil is absorbed into the flesh.
Cook the aubergines for about 2 minutes on each side to char them slightly. Transfer them to a baking tray, cut side up, and bake for 20-25 minutes until the flesh is fully cooked and soft.
While the aubergines are cooking, prepare your garnish. Cut the spring onion into 3-4 batons, slice in half and then finely slice them lengthways. Add them to a bowl of chilled water and refrigerate until ready to serve.
To make the glaze, heat the miso, tamari or soy sauce, mirin and sugar in a small saucepan, bring to a simmer and whisk well to form a smooth paste. Cook for 3-4 minutes, adding the ginger at the last minute. Remove from the heat and set aside.
Remove the aubergines from the oven and brush the tops generously with the glaze, letting it seep into the flesh. Increase the oven temperature to 240°C. Cook the aubergines for a further 3-5 minutes until the glaze begins to bubble and caramelise slightly.
Garnish the aubergine with the finely sliced spring onions and sesame seeds before serving.
