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Miso-glazed aubergine
Serves 4 Starters and mains
Ingredients
- 4 medium aubergines
- 1tbsp sea salt
- 2½tbsp extra virgin olive oil
- 8 spring onions, thinly sliced diagonally
- 2 medium chillies, deseeded and finely chopped
- 2tsp toasted sesame seeds
- buckler leaf sorrel and red veined sorrel, to serve
For the marinade
- 100g medium white miso
- 3tbsp mirin
- 5tbsp yuzu ponzu or lemon ponzu
- 2tbsp sesame oil
- 2tbsp light soy
- 1½tbsp rice vinegar
- 2tbsp maple syrup
Method
A few hours before serving, cut the aubergines in half lengthways through the stem and lay on a tray lined with kitchen paper. Cut into the flesh with a sharp knife, making a crisscross pattern 1cm apart. Sprinkle with the salt and set aside for 30 minutes.
Meanwhile, mix the marinade ingredients together and pour into a dish large enough to take the aubergines in a single layer.
Use kitchen paper to wipe the salt and excess moisture off the aubergine halves, then place them, cut-side down, in the marinade and leave for a few hours or overnight.
Preheat the oven to 200C/ 180C F/Gas 6. Heat a wok over a low-medium heat and add 1tbsp of the oil with the spring onions and chillies. Stir-fry for 1 minute, then tip on to a plate. Stir the sesame seeds into the onion mixture and set aside.
Lift the aubergines out of the marinade and give them a squeeze over the dish. Sit them, cut-side up, on a large foil-lined oven tray. Pour the marinade into a small pan and heat to thicken for around 8 minutes, taking care that it doesn’t stick to the pan. Spoon a little on to the aubergine flesh along with the remaining oil and transfer to the oven for around 15 minutes until nicely soft and golden.
Top with the spring onion mixture and put back in the oven for 3 minutes. Scatter over the sorrel leaves to serve.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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