Miso-glazed aubergines

Miso-glazed aubergines
  • Serves icon Serves 2-4
  • Time icon Hands-on-time 25 min

Miso glazed aubergines known as ‘nasu dengaku’ make for a heavenly combination. This quick and easy vegetarian recipe is great for summer. From oven to table in 25 minutes or less.

Give our sticky tahini and miso aubergine wedges ago for another easy vegetarian main.

Nutrition: per serving

Calories
210 kcal
Fat
14.3g (2.1g saturated)
Protein
4g
Carbohydrates
14.4g (10.8g sugars)
Fibre
3.8g
Salt
1.3g
Calories
210 kcal
Fat
14.3g (2.1g saturated)
Protein
4g
Carbohydrates
14.4g (10.8g sugars)
Fibre
3.8g
Salt
1.3g

Ingredients

  • 2 large aubergines
  • 3 tbsp of mild olive oil
  • 4 tbsp of brown miso
  • 3 tbsp of honey
  • 2 tbsp of soy sauce
  • 3 tbsp of mirin
  • 2 tsp of sesame oil
  • toasted sesame seeds

To serve

  • Spring onions

Method

  1. Heat the grill to high. Halve 2 large aubergines lengthways and score the flesh in a criss-cross pattern.
  2. Heat 3 tbsp mild olive oil in a frying pan and fry the aubergines, flesh-side down, for 5 minutes, then flip and cook for 5 minutes more.
  3. Make a paste with 4 tbsp brown miso, 3 tbsp honey, 2 tbsp soy sauce, 3 tbsp mirin and 2 tsp sesame oil.
  4. Put the aubergines on a baking sheet and spread the flesh with the paste. Grill for around 4-5 minutes until bubbling. Sprinkle with toasted sesame seeds and sliced spring onions to serve.

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