Serves
2 People
Cooking Time
60 minutes
Season
Summer
Autumn
Dietary
Vegetarian
Vegan
Gluten Free
Dairy Free
Recipe by Ceri Jones
Aubergine is really versatile – it’s just as good cooked into a sauce or a curry as it is smooshed into a dip, or cooked whole. Splitting an aubergine in half and baking or grilling with a miso glaze will however always be my favourite way to enjoy it. If you’ve not tried cooking an aubergine in this way before I highly recommend it.
Ingredients
Miso aubergines
2 aubergines
30ml brown or white miso paste
1 tsp maple syrup
1 tsp soy sauce
1/2 tsp sesame oil
1 small piece root ginger, peeled and grated
1 clove garlic, finely chopped
1 tsp sesame seeds
Quick pickled red onions
1 red onion
45ml red wine vinegar
1/2 tsp maple syrup
1/2 tsp salt
Instructions
- Pre-heat your oven to 180C (fan)
- First prepare your onions. Mix the sliced onion with the vinegar, maple syrup and salt and leave on the counter to pickle for at least 30 minutes. they’ll be ready when they’ve turned a vivid pink. If you don’t use them all, you can keep them submerged in the pickling juices in a jar for up to a week
- Slice the aubergines in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin. Line a baking sheet with greaseproof paper and lay the aubergines on top, cut sides up
- Mix the miso, maple syrup, soy, sesame oil, ginger and garlic with a tablespoon or so of water to make a smooth paste. Brush the mixture over the aubergine flesh and roast for 20-25 minutes until golden brown on top and soft underneath. top with the sesame seeds, and drained pickled onions. Serve with rice
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