Miso Aubergine

Aubergine is my favourite vegetable. I love the flavour and how it can nicely be used as a meat replacement. When preparing aubergine it is very important to make sure that it is fully cooked as otherwise, it will not taste good, the texture will be strangely chewy and you will very likely feel bloated after eating it.

In this recipe, scoring the aubergine and then brushing and filling the slits up with miso glaze enables the aubergine to cook thoroughly and absorb all the wonderful flavour. You know the aubergine is cooked when it is very tender.

Ingredients
Serves 2

Preparation time: 1 hour

• 2 aubergines

• 4 tbsp miso paste

• 3 tbsp honey

• 2 tsp sesame oil

• 8 tbsp of hot water

For garnish

• 2 tbsp of sesame seeds

• 1 spring onion

• 1 red chilli

• coriander

Method:

1. Preheat the oven to 200 °C.

2. Wash 2 aubergines and cut the ends off. Half aubergines lengthwise, then score the flesh in a criss-cross pattern. Make sure you don’t cut all the way through and damage the skin.

3. Mixing the glaze: Combine 4 tbsp miso paste, 3 tbsp runny honey, 2 tsp sesame oil and 8 tbsp hot water in a small bowl until an even mixture comes together.

4. Brush the aubergine halves with the miso glaze until fully covered. Pull the slides open so the glaze fills them up.

5. Wrap each aubergine half individually in baking paper, place on the middle oven rack and bake for 20 minutes.

6. Unwrap aubergine halves and brush with more miso glaze. Place back into the oven for another 25-30 minutes or until aubergine flesh is very tender.

7. Take aubergine out of the oven and brush with the remaining glaze. Garnish with spring onion, chilli and 2 tbsp sesame seeds and some coriander. You can serve the aubergine on its own or on some rice.

Enjoy!

Let me know if you have made this recipe and leave your comments below. You can find the reel to this recipe on my Instagram page.