https://calgaryavansino.com/recipes/miso-glazed-aubergines/
Ingredients
- 4 aubergines
- 4 tbsp extra virgin olive oil
- generous pinch of sea salt
- 6-8 grinds black pepper
- 4 tbsp white miso paste
- juice of 4 lime
- 4 tbsp mirin (or extra lime if you can’t source this)
- 1 red chilli, finely diced (with or without seeds depending on how much spice you like)
- 4 aubergines
- 4 tbsp extra virgin olive oil
- generous pinch of sea salt
- 6-8 grinds black pepper
- 4 tbsp white miso paste
- juice of 4 lime
- 4 tbsp mirin (or extra lime if you can’t source this)
- 1 red chilli, finely diced (with or without seeds depending on how much spice you like)
This dish is a definite show-stopper. Food that looks fancy but doesn’t demand hours in the kitchen is my kind of cooking. Rich flavours, a hearty texture and all the lusciousness of aubergine “meat”.
Slice each aubergine in half length-ways. Score the flesh on each side in a diamond pattern. Add them to a baking tray, drizzle with a little extra virgin olive oil and season with salt and pepper.
Cover with tin foil and roast in the oven at 180C/350F for 30 minutes. Remove the tin foil and roast for a further 15 minutes or until the aubergines are soft and cooked through.
In a jar or bowl, mix the white miso paste with the lime juice, mirin and red chilli. Combine well.
Remove the aubergines from the oven and smear the mix over each one equally. Be careful as it will be hot.
Put the aubergine back in the oven and grill at 200C/390F for 6-8 minutes until they brown a little and go sticky. Remove from the oven and serve. I like to pair these with my Green Quinoa.
