Ten minutes hands on for a dish that tastes like a restaurant. The glaze does the work.
Sticky miso aubergine
Ingredients
Method
- Heat the oven to 200C. Score the cut side of the aubergines, brush with oil and roast for 25 minutes.
- Mix the miso, mirin, soy, honey and sesame oil into a glaze.
- Brush the glaze over the aubergines and roast for another 10 minutes until sticky.
- Top with sesame seeds and spring onion.
Notes
Why scoring the aubergine stops it going watery
Scoring the flesh before roasting lets the oil in and the moisture out, so the aubergine softens fully without going watery. The second blast of heat under the glaze caramelises the miso sugars into something deeply savoury.
Where miso aubergine comes from
This dish is based on nasu dengaku, a Japanese way of cooking aubergine. The aubergine is halved, roasted or grilled until the flesh is soft and creamy, then spread with a sweet miso glaze and cooked again until the top bubbles and caramelises.
Dengaku is a general name for food glazed with sweet miso, and the same glaze works on tofu, courgette and daikon.
Picking aubergines and miso
- Aubergine: large, firm aubergines with shiny skin. Score the flesh in a criss cross so it cooks evenly and soaks up the glaze.
- Miso: white or mixed miso gives a sweeter glaze. Red miso is stronger.
- Mirin and sugar: balance the salty miso and help it caramelise.
- Topping: toasted sesame seeds and sliced spring onion.
Salting, pressing and glazing
- Salt the scored flesh and leave for ten minutes to draw out bitter moisture, then pat dry.
- Press the aubergine down slightly at the start of roasting to help it sit flat.
- Watch the glaze closely in the final ten minutes. The sugars in the miso burn fast.
- White miso gives a sweeter, milder result. Red miso gives a deeper, saltier one.
Miso salmon, tofu and dairy free versions
- Miso salmon: use the same glaze on salmon fillets, bake for 12 minutes.
- Tofu version: press firm tofu, slice thick, and roast with the glaze the same way.
- Dairy-free and vegan: this recipe is already both.
Prepping ahead and storing leftovers
Roast the aubergine up to the point of glazing, then store. Add the glaze and finish in the oven when ready to eat. Leftovers keep for two days in the fridge but lose their caramelised finish.
Rice, soup and salad to serve alongside
Steamed Japanese rice and a scatter of sesame seeds and spring onion. Also good alongside a miso soup and a simple cucumber salad.
Miso types and where to buy it
What miso paste should I use?
Start with white miso if you are new to it. It is milder and sweeter. See our what is miso guide for more on the types.
Where can I buy miso paste?
Most large UK supermarkets now stock it. See our where to buy miso paste guide.
Can I grill instead of roast?
Yes. Grill on high for five to six minutes each side, then brush with the glaze and grill for two more minutes. Watch it closely.
