Grilled Aubergine with Miso Glaze
About recipe
Grilled Aubergine with Sweet Miso Glazez (Miso Dengaku) is a classic Japanese dish featuring tender eggplant topped with a rich, sweet and savoury miso glaze. It is simple to prepare and makes a beautiful side dish, appetiser, or plant-based main.
Ingredients (Serves 2)
- 3 Aubergine
- 2 tbsp sesame oil
- 2 tbsp mirin
- 2 tbsp miso
- 1/2 tsp grated fresh ginger
Alternative to mirin:
If mirin is not available, use 1 tbsp maple syrup mixed with 1 tbsp water instead.
Optional toppings:
Shiso leaves, sesame seeds, or finely chopped spring onion
Instructions
- 1. Cut the aubergine in half lengthwise to make two pieces per aubergine. Score the cut surface in a criss-cross pattern, about 1 cm apart.
- 2. Heat the sesame oil in a frying pan over low heat. Place the aubergine cut-side down and cook until both sides are nicely browned and softened. Remove from the heat.
- 3. In a heatproof bowl, mix the miso, mirin, and grated ginger well. If using maple syrup instead of mirin, mix the miso, maple syrup, water and grated ginger.
- 4. Cover lightly with plastic wrap and heat in the microwave at 600W for 1 minute. Remove from the microwave and stir again until smooth to make the miso glaze.
- 5. Arrange the cooked aubergine on a serving plate. Spread the miso glaze over the top and finish with shiso, sesame seeds, or spring onion if desired.