Baked Miso Aubergine
A Japanese vegetarian centrepiece, halved aubergines roasted until collapsed and silky then topped with a sweet red and white miso glaze and torched to a caramelised finish.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 2 large aubergines lengthways. Score flesh in a deep crosshatch pattern, cutting to within 1cm of skin. Brush flesh generously with 1.5 tbsp vegetable oil. Finely slice 1 spring onion stalk. Whisk together 1.5 tbsp red miso, 1 tbsp white miso, 1.5 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar.
Roast
Preheat oven to 200°C. Place aubergines cut-side down on a lined baking tray. Roast 18–20 minutes until flesh is completely soft and collapsed when pressed.
Glaze
Increase oven to 220°C. Flip aubergines cut-side up. Spread miso glaze generously over each cut face. Roast 8–10 minutes until glaze is caramelised and bubbling. Finish under the grill 1–2 minutes for deeper char if desired.
Steam
While aubergines finish, bring a pot of water to boil. Add 200g baby spinach, blanch 1 minute. Drain, squeeze dry. Toss with 0.5 tbsp sesame oil, 0.5 tsp tamari, and 0.5 tbsp toasted sesame seeds.
Plate
Arrange roasted aubergines on a platter. Scatter with 1 tbsp toasted sesame seeds and sliced spring onion. Serve with sesame spinach and steamed Japanese short-grain rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.