House recipe
🍆 Miso-glazed aubergine
Halved aubergines roasted until creamy, then grilled under a sweet miso glaze.
Allergens. Contains: Soy, Sesame. May contain, depending on the brands you buy: Gluten.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 2 aubergine, halved lengthways
- 2 tbsp sunflower oil
- 3 tbsp white miso
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp sesame seeds
- 2 spring onion, thinly sliced
- 200 g sushi rice
Method
- Heat the oven to 200 °C. Score the cut sides of the aubergines in a deep criss-cross pattern without cutting through the skin.
- Brush the cut sides with oil and roast them cut side down on a lined tray for 20 to 25 minutes until completely soft. Cook the rice meanwhile.
- Stir the miso, mirin and sugar together in a small pan over low heat for a minute until glossy.
- Turn the aubergines cut side up, spread the glaze over them and put them under a hot grill for 3 to 5 minutes until bubbling and caramelised at the edges.
- Scatter with sesame seeds and spring onion and serve with the rice.