What is it with aubergine that it get’s all rich and luscious? It’s a sponge soaking up all the flavours it can get it’s hands on, transforming into butter soft vegetable goodness. And in combination with miso paste it’s an absolute winner. A perfect umami dish full of flavour and comforting decadence!
Recipe inspired by Just One Cookbook.
Miso Glazed Aubergine
- 3 aubergines (the long, thin ones are the best for this dish)
- 1 tbsp roasted sesame oil
- 3 tbsp white miso
- 1 tbsp caster sugar
- 1 tbsp mirin
- ½-1 tbsp sake
- To Garnish
- 2 tsp toasted white sesame seeds
- 1 green onion/scallion (I used 2 stalks since they are very thin and small)
Preheat the oven to 220ºC and set the oven rack in the center of the oven.
Cut the aubergines in half lengthwise from the stem to the bottom (If your eggplants are very long, you can cut them in half widthwise.)
With a sharp knife, score the aubergine flesh diagonally into a criss-cross pattern, with about 1 cm between each line. This criss-cross scoring helps cook the aubergine faster and to soak up the flavours.
Soak the aubergine in water for 10 minutes.
Blot the aubergine with paper towels and place them on a baking sheet lined with baking paper.
Brush the aubergine flesh with sesame oil and place them, cut side down, on the baking sheet.
Bake the aubergine at 220ºC for 15 minutes.
Meanwhile, in a small bowl, combine the miso and sugar. Mix well until the sugar is dissolved.
Add mirin and slowly add sake to your preferred consistency and flavour (some miso might be chunkier than others). Mix well and set aside.
Finely slice the green onion into thin rounds, set aside.
When the 15 minutes are up for the aubergines, check if the skin is beginning to shrivel and the flesh is soft.
Remove the baking sheet from the oven.
Adjust the oven setting and turn on the grill.
Keep the oven rack in the center of the oven, ± 20 cm away from the heating element.
Carefully turn the aubergines over, and brush them with the miso glaze.
Place the aubergines under the grill and and grill for 3-5 minutes until the glaze begins to bubble.
Keep an eye on it so it doesn't burn, cooking times may vary per oven.
Sprinkle the baked eggplants with sesame seeds and the green onion. Serve immediately.
You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days.