Miso Glazed Aubergine
Ingredients
For the Aubergine:
3 Large aubergine
4 tbsp olive oil
½ tsp sesame oil
For the Glaze:
90g white miso paste
2 tsp honey
1 tbsp soya sauce
1 tbsp rice vinegar
1 ½ tbsp mirin
½ tsp sesame oil
To serve:
Toasted sesame seeds
You will also need
Pastry brush
Baking tray
Method
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Heat the oven to 200ºC fan.
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Cut each aubergine in half, lengthways. Score the flesh in a diamond pattern about 1cm deep.
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In a small bowl, mix the olive oil and ½ tsp sesame oil. Lightly brush the flesh of aubergine and place skin side up on a baking tray. Brush the rest of the oil over the skins. Place in the oven and roast for 30 minutes.
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In a small saucepan, mix all the ingredients for the glaze and heat gently. Keep stirring to combine all ingredients.
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Remove the aubergine from the oven and turn them around so that the flesh is facing upwards. Place your oven on grill mode, at its highest temperature.
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Generously brush the aubergine with the glaze and grill flesh side up, for 5 minutes. The miso will burn very quickly so keep an eye.
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Sprinkle with some sesame seeds and serve.
