Miso glazed aubergine
For people who think they don't like aubergine.
Watch the videoSticky, caramelised and restaurant fancy. Ridiculously simple.
Aubergine gets a bad reputation, and I honestly think it's because it's so often undercooked and underseasoned.
Add a sweet, savoury miso glaze, let it caramelise until sticky and browned, and suddenly aubergine is the star of the meal. It's rich in fibre for your gut, and that deep purple skin is full of antioxidants.
The recipe
Serves 2 · Metric, with cups in brackets- 1 large aubergine
- Avocado oil, for brushing
- For the glaze
- 2 tbsp miso paste
- 2 tbsp mirin
- 1 tsp coconut sugar or honey
- A splash of soy sauce or tamari
- To finish (optional)
- Toasted sesame seedsand sliced spring onions
Halve the aubergine lengthways and score the flesh deeply in a criss cross pattern, taking care not to cut through the skin.
Brush with a little avocado oil and air fry cut side up at 200°C for 12 to 15 minutes, until completely soft, browned and collapsing. No air fryer? Roast at 220°C for 25 to 30 minutes.
While it cooks, whisk the miso, mirin, coconut sugar and soy sauce together until smooth.
Brush the glaze generously over the cooked aubergine, working it into all the cuts.
Cook for another 3 to 5 minutes until bubbling, caramelised and lightly charred. Keep an eye on it so it doesn't burn.
Finish with sesame seeds and spring onions if you're feeling extra fancy.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. Add protein with some pan-fried, soy-marinated tofu, a piece of baked salmon or a scoop of edamame, and serve with brown rice for a balanced plate.
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