Roasted Aubergine with Miso Glaze

Miso Aubergine is a vegan Japanese entrée or side dish also know as Nasu Dengaku which literally means eggplant grilled on fire, which is exactly how it is done in Japan. By marinating aubergines in umami-rich miso paste and sweet honey, and then roasting them slowly in the oven, you allow the aubergines to absorb the sweet and savoury flavours of the marinade. This makes them deliciously sweet and sticky, as well as full of umami flavour.

This dish tastes best with Japanese aubergine as they have a thin skin and sponge-like texture which allows sauces and flavours to absorb quicker. They also have a slightly sweeter taste that pairs well with miso, soy sauce, and ginger. However, if you can’t get your hands on it you can use normal aubergine as well, but make sure to check the tips and trick to get the right flavours.

The cooking of the aubergine is crucial to how this dish turns out, as if it is roasted too long it becomes very mushy and if not roasted for long enough it stays too hard to enjoy. The glaze is applied before roasting to allow the aubergine to properly absorb the flavours while also not becoming too soggy. The glaze itself is filled with classic Japanese flavours, namely miso, sesame oil and Mirin. Miso is quite salty and tangy and is classified by its colour – white, red or mixed. White miso is sweeter in taste and as in this recipe we will be adding additional sweeter into the glaze, any miso will work. This flavour is balanced with the addition of the honey or maple syrup which provides a subtle sweetness cutting through the saltiness of the miso and soya sauce. Grated ginger compliments the sweet miso flavour very well and also enhances and completes the glaze.

What you get is a perfectly seasoned, extremely healthy, and absolutely delicious dish which is perfect to serve as a starter, or a light lunch with rice and pickled radish. A delicious must-try for lovers of roasted vegetables.

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Helpful Tips and Tricks for Roasted Aubergine with Miso Glaze:

• Choose medium sized plum aubergine. The salting process is very important as it help reduce any bitterness in the aubergine and as aubergine absorbs oil like a sponge it helps reduce that, thereby producing the perfect texture for the aubergine.
• Halving and then scoring the inside of the aubergine with a knife ensures that it will cook properly. 
• When pan frying, it’s a good idea to cook the aubergine enough that the flesh has some colour on it. But we don’t want it to turn mushy.
• Always glaze the aubergine with the miso sauce again after baking as this it enhances the colour of the caramelised aubergine and adds extra flavour.

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Roasted Aubergine with Miso Glaze

Serves: 4 Prep Time: 25 Minutes Cooking Time: 30Minutes 30Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

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Ingredients

• 2 medium Aubergines, halved lengthways
• 2 tbsp olive oil

For the Glaze:

• 1.5 tsp brown miso paste
• 1.5 tbsp soy sauce (tamari for gluten-free)
• 1.5 tbsp mirin
• 1 tbsp sriracha Sauce
• 1 tbsp sesame oil
• 1 tsp fresh root ginger, grated
• 1 tbsp honey or maple syrup

For Toppings:

• 1/2 tsp togarashi or dried chilli flakes
• Handful of coriander leaves
• 1 tbsp sesame seeds
• 1 spring onion, sliced diagonally
• Fresh red chillies, sliced diagonally

method

1. Preheat the oven to 180°C. 
2. Stir the ingredients for the glaze together in a small bowl and keep aside. 
3. Score the flesh of each aubergine half with a criss-cross pattern.Sprinkle with salt and gently rub the salt over the flesh. Rest for 10-15 minutes. Pat dry the flesh with paper towel and brush off excess salt.
4. Heat a large frying pan, add the olive oil to the pan and place the aubergine skin facing down, for 8-10 mins, then flip and cook on the other side for 3-4 minutes, until the aubergine has browned a bit.
5. Line a baking tray with parchment paper, put the aubergine on a tray, skin side down, and then brush each piece generously with the miso dressing over the flesh side. 
6. Roast for 15-20 minutes or until the aubergines are golden brown in colour and cooked. 
7. Drizzle with the remaining dressing. Sprinkle with spring onions, chillies, coriander, togarashi and sesame seeds. Serve hot with rice, pak choy and beans. 

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