If you have a soft spot for aubergine and especially love them charred and gooey then this recipe has your name on it. A traditional Japanese recipe called Nasu Denaku. Essentially tender roasted aubergine brushed with a sweet miso glaze. Give it a shot, it’s simply irresistible and so easy to prepare.
INGREDIENTS
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2 medium aubergines
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1 tbsp olive oil
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1 tbsp dark miso paste
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1 tbsp mirin
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1 tbsp brown rice vinegar or apple cider vinegar
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1 tsp pure Maple syrup or brown sugar
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1 lemon, juiced
TO GARNISH:
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4 Spring onions washed, chopped
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2 tbsp sesame seeds, toasted
INSTRUCTIONS
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Pre heat oven at 180° and line a baking tray with baking paper
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Wash the aubergines, pat dry and then slice them in half, length-ways. Use a knife to score the chopped side of the aubergine halves, one-way and then the other so you achieve a diamond pattern (as seen in the photo) Brush the tops of the aubergine with the olive oil. Place the aubergines cut side up on the baking tray lined with baking paper and bake for 25 minutes until cooked through and soft.
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While aubergines are baking prepare the miso glaze. Simply add all of the glaze ingredients to a small bowl and mix together with a spoon until sugar is dissolved.
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Once the aubergines have cooked, take them out of the oven, generously brush the tops of the cooked aubergines with the glaze then place them under the grill for around 10 minutes until they start to char and caramelize.
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Once caramelized remove from the oven brush any extra glaze garnish with the chopped spring onion and toasted sesame seeds and serve immediately.
Enjoy!
