Aubergines, I’m always trying to figure out what to do with them. They look so lovely with their shiny purple skins, aside from Moussaka and Ratatouille, I’m at a loss of what to do with them. However, that has now changed, I was flicking through a very old edition of the Good Food magazine and found Miso Aubergine!
Now, the Good Food magazine used proper Japanese aubergines and also grilled them, I didn’t have Japanese ones and stuck to the regular ones and baked mine. I also changed the measurements of the ingredients and left out the ginger… mainly because I forgot about it.
- 1 Aubergine (cut in half lengthways)
- 1 tsp White Miso Paste
- 1 tbsp Dark Soy Sauce
- 1 tbsp Mirin
Right then, once you’ve cut the aubergine in half. Score it in a criss-cross pattern like you would when people do that funky thing with mango and turn it inside out. Once its scored heat a little oil in a pan and gently fry the aubergine for about 5 minutes on the flesh side and then turn it over and do the same on the skin side.
While the aubergine is frying, in a little bowl mix together the other ingredients. When the aubergine is done, put it on a baking sheet, flesh side up and spoon over the miso mixture. Make sure it gets in all of the scored lines. Then bake it in a 200 degree oven for about 20 minutes and serve! I did mine with a Tuna steak and some Asparagus as you can see. ^^