3. miso aubergine
more than just an eggplant emoji
In case you missed last week’s Kitchen Diaries post, check it out here.
Aubergines - or eggplants for my American friends - are one of those vegetables that either you eat all the time or not at all. I like my aubergines baked until on the verge of being burnt. Plump and easily tearable, they soak up a lot of olive oil, which means I get the pleasure of practically drowning it in sauce to give it some flavour. Baked or grilled, they’re best enjoyed with their skins on.
You can lather them them with ginger, garlic and a zesty lime, adding a little water or vegetable stock and basting them with their own flavour. They can be dressed with a sweet/sour dressing served with walnuts, pickled onion and feta. Honey and thyme work well together as a vinaigrette which you can drizzle over sliced aubergine.
I’ve opted for a miso recipe which has wow-ed the family every time. It can be served with a rice noodle salad, couscous, brown rice, a fresh tzatziki yogurt or with some fresh salad leaves.
Recipe below. Bon Appetite!
Miso Aubergine
Ingredients
3 medium-large aubergines
3 tbsp white miso paste
1.5 tbsp sesame oil
1.5 tbsp soy sauce
1.5 tbsp rice vinegar
1.5 tbsp maple syrup
2 tbsp warm water
Sesame seeds - optional, for serving.
Method
Heat the oven to 200°C fan-assisted.
Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and warm water. Mix all the ingredients until they are well combined.
To prepare the aubergines, cut them in halves lengthwise.
Score the inside of the aubergine in squares making diagonal cuts. The cuts need to be deep but keep the skin untouched.
Using a brush, cover the aubergine with the miso glaze and use all but 1-2 tbsp miso glaze. Make sure enough sauce is used on each aubergine.
Place some baking paper on a baking tray, lay the marinated aubergines (facing up) and bake for 20 minutes. You’ll need to add some more glaze and bake them for a further 15 minutes.
Remove from the oven and gently insert a knife to test if the aubergine is fully cooked.
Serve with a side of your choosing: couscous, rice noodles, brown rice, or some leafy greens!
If you have any cookbook or recipe suggestions? My DMs are always open @natcrx or let’s chat in the comments below!