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5
from 1 vote
Miso Aubergine Recipe
Soft, slippery, salty, spicy, umami - this miso aubergine has it all, and it only takes a few minutes to prepare!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
Japanese
Diet:
Vegetarian
Servings:
4
halves
Author:
Emily Leary
Equipment
Measuring spoons
Small mixing bowl
Whisk
Kitchen knife
Chopping board
Nonstick frying pan
Fish slice/Slotted spatula
Silicone pastry brush
Large nonstick baking tray
Ingredients
For the glaze
2
tbsp
groundnut oil
4
tbsp
miso
2
tbsp
honey
2
tbsp
mirin
To fry
2
tbsp
groundnut oil
2
medium
aubergine (eggplant)
To finish
1
spring onion
thinly sliced
1
red chilli
thinly sliced
2
tsp
sesame seeds
Metric
-
Ounces
Instructions
Make the glaze
Put the oil, miso, honey and mirin in a bowl.
Whisk to combine, then set aside. This will be your glaze.
Prepare the aubergines
Cut the aubergines in half. Score the white flesh deeply in a criss cross pattern.
Place in an oiled pan skin side down and fry for about 3 minutes.
Flip and fry for a further 3-5 minutes until the flesh softens and browns.
Glaze
Put the grill (broiler) on high. Place the slices on a baking tray, cut side up.
Brush the aubergines generously with the glaze. Depending on the size of your aubergines, you might not need it all.
Grill for 3-5 minutes until bubbling. Check that the flesh is soft.
Transfer to plates and scatter with sesame seeds, spring onions and red chilli to taste.
Video
Nutrition
Calories:
267
kcal
|
Carbohydrates:
32
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Sodium:
705
mg
|
Potassium:
596
mg
|
Fiber:
8
g
|
Sugar:
20
g
|
Vitamin A:
204
IU
|
Vitamin C:
22
mg
|
Calcium:
40
mg
|
Iron:
1
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!