Dinner · Vegetables
Miso-Glazed Aubergine
Buttery-soft, lacquered aubergine halves brushed with a sweet-savoury miso glaze and grilled until charred.
Recipe by Priya KapoorVegetarianVeganGluten FreeDairy Free
- Prep
- 10min
- Cook
- 30min
- Total
- 40min
Ingredients
Servings
2
- 2 medium aubergines, halved lengthwise
- 3 tbsp white (shiro) miso
- 2 tbsp mirin
- 1 tbsp soy sauce or tamari
- 1 tbsp brown sugar or maple syrup
- 1 tsp grated fresh ginger
- 1 tbsp neutral oil
- toasted sesame seeds and spring onion, to serve
Default serving size: 2. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1Score the cut sides of the aubergine halves in a tight diamond pattern, taking care not to cut through the skin.
- 2Heat the grill (broiler) to high and brush the cut sides with oil. Grill for 8–10 minutes until deeply golden and soft.
- 3Whisk the miso, mirin, soy, sugar and ginger in a small bowl until smooth.
- 4Spoon the glaze generously over the scored flesh and return to the grill for 4–5 minutes until bubbling and charred at the edges.
- 5Rest for 2 minutes, then scatter with sesame seeds and sliced spring onion.
- 6Serve with short-grain rice and a crunchy cucumber salad.
Tagged
#vegan#japanese#weeknight