If you like 🍆 , you’ll love this sweet and spicy dish. The aubergine is super tender, and the sauce is so good, I keep extra to pour over rice. Serve with some fresh chilli & spring onion a bit of a crunch!
Time to Cook
100g white miso paste
100ml dashi (if you don’t have any, replace with white wine vinegar or similar)
100g sugar (around 20 flat teaspoons)
3 tablespoons of dark soy sauce
3 tablespoons of olive oil
Spring onion & fresh chilli for garnish
- Preheat your oven to 180 degrees.
- Cut your aubergines in half then scour them with a fork, so they’ve got nice grooves through the flesh
- Oil a roasting dish with 1 tablespoon of olive oil, then rub the rest all over the aubergines. If you’ve got a particularly large 🍆 , you might want to use some extra oil when oiling those bad boys up.
- Bake the aubergines in the oven for around 20 minutes, until they’re starting to feel nice and tender when you put a fork through them.
- While they’re baking, make your miso glaze. In a pan, add your dashi, mirin and sugar and bring it to a boil for a few minutes. Once it’s bubbling away, add your white miso paste and dark soy sauce. Let it boil for 10 minutes, stirring continuously. When you take it off the heat, and the bubbles die down, it should resemble the rich, dark colour of a hoi-sin sauce.
- Baste the flesh of your now-baked aubergines with the sauce, until they’re nice and juicy!
- Let them bake for another 15-minutes.
- Once they’re done, take them out of the oven and garnish them with fresh spring onion and raw, red chilli.
- I served mine with rice, a lettuce and chilli salad, and a garlic, red onion and beansprout stir-fry, but these can be gobbled up on their own no problem.