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Sweet miso-glazed aubergine
Serves 4 Starters and mains
Ingredients
- 2 aubergines
- vegetable oil, for shallow-frying
- 120-150ml sweet miso sauce
- toasted sesame seeds, to garnish
For the sweet miso sauce
- 100g miso
- 2tbsp mirin
- 2tbsp caster sugar
- 1tbsp sake or water
- 1⁄2tsp vinegar
Method
Cut the aubergines in half lengthways and score the esh in a diamond pattern, about 5mm deep (this will help them cook evenly and absorb the glaze).
Pour the oil into a deep frying
pan to a depth of about 1cm, then
heat over a medium heat. Add the
aubergines and fry for 5 minutes
on each side, until the flesh has
browned and softened and the
skin is glossy and brittle. Remove
and drain on kitchen paper.
Spoon the sweet miso sauce
onto the scored side of each
aubergine and place under a hot
grill for 5-10 minutes; the glaze
should bubble and brown and
be absorbed. Garnish with
sesame seeds and serve.
Sweet miso sauce
Stir all the ingredients together until
the sugar has dissolved.
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