The Ultimate Miso Aubergine Recipe
This miso-glazed aubergine is the perfect way to indulge in rich, umami flavours. Perfectly balancing sweetness, saltiness, and deep caramelised notes, each bite is bursting with flavour. The aubergine soaks up the miso glaze beautifully, offering a truly satisfying experience. Garnished with fresh spring onions and a sprinkle of sesame seeds, this dish is a feast for the senses. For the ultimate meal, serve it alongside fluffy sticky rice and roasted long tender stem broccoli.
The Ultimate Miso Aubergine Recipe
Servings 2
Prep time
5 MinCook time
30 MinTotal time
35 MinIngredients
To serve
Instructions
- Preheat the oven to 180C fan
- Split the aubergines lengthways and score the flesh with a sharp knife in a criss cross shape. Drizzle generously with the oil and bake on a lined tray for at least 20 minutes until fully cooked through. Check half way through to see if are any bits of aubergine that need a drizzle of olive oil to help them cook through fully. When they are ready the aubergines will be puckered up with the criss cross slices spreading out, golden on top and the flesh will be juicy and moist. If they need more time, then keep them in the oven, checking every 5 minutes.
- In a small bowl, mix together the miso, mirin, and sugar, then loosen the sauce with 10ml of room temperature water. Using a brush or spoon, spread the sauce over the aubergine in a layer about 3-4mm on top, making sure you take it to the edges of the aubergine.
- Put the aubergines back in the oven for a further 5 -7 minutes - the sauce will be bubbling and golden and sticky. If you like it more charred, then pop under the grill for 1 minute before serving.
- Serve with sticky rice and steamed broccoli and garnish with chillies, spring onions and sesame seeds.
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