Aubergine baked with miso glaze

Aubergine baked with miso glaze

By
From
V is for Vegan
Serves
4

Serve this simple main or side from Japan, known as nasu dengaku, with sushi rice or noodles, the green bean dish and some pickles. Miso is a very healthy fermented foodstuff; some even claim that it combats radiation sickness.

Ingredients

Quantity Ingredient
2 tablespoons mirin
2 tablespoons sake or rice wine
4 tablespoons white miso
2 tablespoons brown sugar
2 large, shiny, firm aubergines
4 teaspoons sesame oil

For the garnish:

Quantity Ingredient
toasted sesame seeds
spring onions, green part only, cut into 4 cm lengths

Method

  1. Preheat the oven to 190°C.
  2. Place the mirin and sake or rice wine in a small saucepan and bring to a simmer over a medium heat. Simmer for about 2 minutes, then add the miso and stir until smooth. Stir in the sugar and reduce the heat to very low.
  3. Cut the aubergines in half lengthways. Score the flesh side of each aubergine half with a crisscross diamond pattern and brush with the sesame oil. Place, cut side down, on a baking tray and bake in the oven for 10 minutes.
  4. Heat the grill to very hot. Turn the aubergines over and place under the hot grill for about 5 minutes. You want them just light brown, soft inside and slightly crispy on top.
  5. Spoon the miso sauce onto the cut sides and put them back under the grill for another minute until the sauce bubbles. Sprinkle with toasted sesame seeds and spring onions and serve.
Tags:
Vegan
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