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Miso Aubergine

Miso Aubergine
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This Japanese-inspired aubergine recipe is all about the sweet, savoury and umami-forward miso glaze. Scoring the aubergine helps it absorb these flavours, making for a delicious plant-based main that comes together in less than 30 minutes.

All you need to do is pan fry the scored aubergine halves for a few minutes, top with them the miso glaze, and finish them under the grill in the oven until the glaze is bubbling and caramelised.

  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Vegan, Vegetarian

Ingredients

Scale
  • 4 medium aubergines
  • neutral oil
  • 3 tbsp white miso paste
  • 3 tbsp mirin
  • 3 tbsp granulated sugar

Instructions

  1. Start by scoring the aubergine. To do this, cut the aubergine in half lengthwise. Using the tip of a small, sharp knife, make small incisions in a crosshatch pattern. You don’t want to go deep enough that you cut through the skin; stop about a halfway down into the flesh.
  2. Heat a splash of neutral oil in a non-stick frying pan over medium-high heat. Add the aubergines to the frying pan skin-side down and cook undisturbed for 8 to 10 minutes, or until browned.
  3. Flip the aubergines and cook until they’re cooked through and the flesh is browned, 3 to 5 minutes depending on the size of your aubergine. You can check whether they’re cooked by piercing the flesh with a fork – it should be tender.
  4. Heat your oven grill to high, then place the white miso paste, mirin and sugar in a small bowl and whisk until smooth and well-incorporated.
  5. Line a baking tray with greaseproof paper. Place the aubergine halves in a single layer, flesh-side up. Generously top them with the miso glaze, ensuring that all of the surface is covered.
  6. Grill in the oven until the glaze is bubbling, golden and charred in places, around 5 minutes, then serve, preferably with steamed rice and your veg of choice.

Equipment

Notes

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Find it online: https://zenaskitchen.com/miso-aubergine/

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