Miso-glazed aubergine
Nasu dengaku, more or less. Twenty minutes, mostly unattended.
- Hands-on
- 10 min
- Cooking
- 25 min
- Total
- 35 min
- Oven
- 220°C / 430°F
- Difficulty
- easy
Aubergine wants more heat and more fat than most people give it. Give it both and it turns to cream.
Ingredients
servings
- 2 aubergines , halved, scored
- 3 tbsp white miso
- 2 tbsp mirin
- 1 tbsp caster sugar
- 1 tbsp sake
- 2 tbsp neutral oil
- 1 tbsp sesame seeds , toasted
Method
- Heat the oven to 220°C. Score the cut faces in a diamond, oil them heavily and roast cut-side down until collapsing.
- Simmer the miso, mirin, sugar and sake for two minutes until glossy.
- Turn the aubergines, spoon the glaze over and grill until blistered and dark at the edges.
- Scatter sesame. Eat hot or warm, not cold.
Per serving
- 198 kcal
- 11 g fat
- 20 g carbs
- 4 g protein