Onto recipe number three – miso glazed aubergines… Like my
sister, I am a big fan of this dish. I have tried a few recipes but have now
settled on Diana Henry’s version in A Change of Appetite, which uses two types
of Miso. Elle's recipe is also lovely and uses ginger
This recipe is adapted for eight servings and although half an
aubergine each may seem like a lot, it isn’t! They shrink down and are so
moreish that they quickly disappear.
Ingredients:
4 long slim aubergines
2 tablespoons of oil (vegetable or sunflower)
2 tablespoons white miso paste
2 tablespoons brown miso paste
2 teaspoons soft brown sugar
3 tablespoons mirin
1 tablespoon sake
3 white sesame seeds of black onion / nigella seeds
Method:
Preheat the oven to 180°C
Halve the aubergines lengthways and cut a lattice pattern
on the flesh side without cutting through the skin. Brush with oil and put on
top of a foil lined baking tray. Bake in a hot oven for 30 minutes, cover with
foil, and return to the oven for another 10 to 30 minutes until they are
completely tender (the time will vary depending on the aubergine!)
While the aubergine is cooking, mix together the miso
pastes, sugar, mirin and sake in a small saucepan and heat gently. Remove from
the heat and set aside. Toast your sesame seeds in a small pan on a low heat
until lightly golden.
Once the aubergine in tender, spread the aubergines with
the miso mix and return them to the oven to cook fro another five minutes. The
aubergine halves should be moist and not dry at all (as pictured). Sprinkle
with the toasted sesame seeds and serve
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