RECIPE | Miso roasted aubergine

Serves: 4

Difficulty: Easy

Ingredients:

4 medium aubergines

30ml (2 tbsp) sesame oil for brushing

Miso glaze:

60ml (¼ cup) red miso

30ml (2 tbsp) mirin

15ml (1 tbsp) rice vinegar

15ml (1 tbsp) sesame oil

15ml (1 tbsp) water

15ml (1 tbsp) white sugar

2.5ml (½ tsp) chilli paste (optional)

Garnish:

Fresh chilli, sliced

1 spring onion, sliced

Toasted sesame seeds

Method:

1. Preheat the oven to 220ºC.

2. Cut the aubergines in half lengthwise and then cut each half in half lengthwise. Using the tip of a knife, cut an incision in a crisscross pattern down each quarter, making sure not to cut through the skin.

3. Place the aubergines on a baking sheet and brush with the sesame oil. Roast for 20-25 minutes until the skin is beginning to shrivel and the flesh is soft.

4. Make the glaze by placing all the glaze ingredients into a small saucepan and place over a medium heat and stir until the glaze is warmed through and the sugar has dissolved. Add a splash more water if the glaze is too thick. Set aside.

5. Once the aubergines are cooked, remove from the oven and turn the oven to grill.

6. Brush the aubergine with the miso glaze. Place under the grill, about 10cm from the heat, and grill for about five minutes, until the glaze begins to bubble and looks shiny. Check regularly to ensure it does not burn (a few charred edges is fine).

7. Serve immediately sprinkled with sliced chilli and spring onion and some toasted sesame seeds.