Miso Aubergine

Find more recipes at fussfreeflavours.com

No ratings yet

This delicious miso glazed aubergine or eggplant recipe is based on the traditional Japanese nasu dengako, but made so much easier and hands-off with oven baking. The tender aubergine is packed with flavour from the sticky glaze and although it is traditionally an accompaniment, it is tasty enough to stand alone as a vegan main dish.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time45

Ingredients

2 tbsp white miso - shiro
1 tbsp maple syrup - or honey if you prefer
1 tbsp tamari - or other soy sauce
1 tbsp rice vinegar - or mirin
1 tbsp toasted sesame oil
2 aubergines - medium size

To garnish

1 spring onion
1 tbsp sesame seeds
1 pinch red pepper flakes

Instructions

Put all the ingredients except for the aubergine and garnishes in a jug or small bowl. Whisk together to form a smooth, thick glaze.
2 tbsp white miso, 1 tbsp maple syrup, 1 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil
Cut the aubergines in half and then score deeply to make a criss-cross pattern without breaking through the skins.
2 aubergines
Line a roasting tin with baking parchment. Then arrange the aubergines in the tin, cut side up.
Pour the miso glaze over each aubergine, flexing the aubergine to work the glaze into the cracks. Brush the glaze over the surface.
Bake at Gas 6 / 180 °C Fan / 400° F for 40 minutes until the top of the aubergine is golden and the flesh soft. Larger aubergines or slower ovens may need another 10–15 minutes.
Garnish with sesame seeds, sliced spring onion and some red pepper flake. Serve hot and fresh.
1 spring onion, 1 tbsp sesame seeds, 1 pinch red pepper flakes

Notes

Nutritional calculation is for two as a main dish.

Storage

Best enjoyed fresh from the oven.

Fridge – Leftovers can be cooled and stored in an airtight container for up to three days. they are delicious whizzed up into a dip.

Freezer – Not recommended for freezing.

Hints and tips

Be careful not to pierce the skin when scoring. You want the aubergine to absorb the glaze and if you break the skin, it can leak out.

Really work the glaze into the scores. I find holding the aubergine and flexing it to open up the cuts works really well.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.