Incredibly tasty, simple to make and sure to impress!
We first had miso aubergine in a Japanese restaurant in London, and were incredibly impressed with how tasty, yet simple the dish was. This recipe recreates the same dish at home, and is one you’ll certainly return to!
Servings
2
Prep time:
10min
Cook time:
25min
Difficulty:
Easy
Ingredients
- 2 small aubergines
- 1 tbsp white miso
- 1 tbsp soy sauce
- 1tsp honey
- 1tsp sesame oil
- 2 spring onions
- 1 tbsp sesame seeds
When we first had the dish, we were told it was cooked by turning the aubergine whilst it is cooked over charcoal, and smearing the glaze over it. We’ve cooked this several times using different methods to try to re-create the taste and texture- and this is how we think it comes out best! By cooking the aubergine without the glaze first means the aubergine is fully cooked through and stops the glaze from burning.
We usually serve this with rice, but you can also serve the aubergine with a salad- whatever your preferences are. This dish also works well as a sharer- you could use the smaller, Asian aubergines and serve as part of several dishes.
Step by Step Instructions
Step 1
Preheat the oven to 180 degrees C (350 degrees F).
Step 2
Slice the aubergine in two, lengthways. Cut a criss-cross pattern on the top of each aubergine with a knife- this will help the flavours seep into the aubergine whilst cooking. Place on a baking tray.
Step 3
Place into the oven for around 15 minutes- until the flesh is soft.
Step 4
Whilst the aubergine is cooking, in a small bowl, mix the miso, soy sauce, honey and sesame oil. Next, thinkly slice the spring onions and set aside.
Step 5
Brush the mixture over each aubergine half after the first 15 minutes, then put back in the oven. At this point, either increase the temperature of the oven to 200 degrees C (390 degrees F), or put it under the broiler/grill. Cook the aubergines for a further 10 minutes.
Step 6
Meanwhile, toast the sesame seeds in a pan on medium heat- there is no need to add oil, but do keep an eye on the sesame seeds as they can burn easily! This should only take a few minutes. Once slightly golden, set aside.
Step 7
Once the tops of the aubergines are caramelised and golden they are ready- take out of the oven, sprinkle with the toasted sesame seeds and sliced spring onions. Enjoy!
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