This makes a nice starter on its own or could be served as a main course, perhaps with some wilted greens and brown rice or noodles. Quite sophisticated flavours so maybe best for a grown-up supper.
Ingredients
- 2 large aubergines, cut in half lengthways
- 1 tbsp miso paste
- 1 tbsp rice wine vinegar
- 1 tbsp mirin
- 30 g fresh root ginger, grated
- sesame seeds
- 2 spring onions, cut in half lengthways and shredded into thin matchsticks
How to Make It
- Take each aubergine half and score a diamond pattern through the flesh, making sure you don’t cut through to the skin. This will help the heat and flavour get right into the aubergine. Sprinkle the cut side with salt.
- Heat 2 tablespoons of vegetable oil in a frying pan or a flameproof casserole dish that has a lid and is large enough to hold all of the aubergines. Fry the aubergine halves, cut-side down, for about 5–6 minutes over a medium heat until the flesh is richly coloured, then carefully turn them over. Cover the pan and continue to fry the aubergines for a further 5 minutes or until they are completely cooked through.
- Preheat your grill to a medium to high setting. Mix together the miso paste, vinegar, mirin and ginger. If the mixture seems too thick, add a few drops of water, then brush it over the cut side of the aubergines. Put the aubergines under the grill for 4–5 minutes until the miso glaze is hot and bubbling.
- Sprinkle the aubergines with sesame seeds and spring onions and serve.