Miso Aubergine
A modern vegetarian dish that combines juicy, tender aubergines with umami flavours, coated in a delicious vinaigrette of soy sauce, maple syrup, miso paste and mirin. Topped with sesame seeds and spring onions for a perfect crunchy finish!
Preparation
Step 1
Preheat the oven to 200 °C with top and bottom heat (or 180 °C for a fan oven).
Line a baking tray with greaseproof paper.
Step 2
2 aubergines
Wash the aubergines, cut them in half lengthwise and score them diagonally on the cut sides in a diamond pattern. Place on the baking tray with the rounded sides facing down.
Step 3
2 tbsp miso paste – 1 tsp mirin – 2 tbsp maple syrup – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Mix the miso, mirin, maple syrup, and Kikkoman Soy Sauce. Coat the cut sides of the aubergines with the marinade and save 1 tbsp for later.
Step 4
2 spring onions – 1 mild red chilli pepper
Bake the aubergines in the preheated oven for 20 minutes.
In the meantime, wash the spring onions and chilli peppers and slice them thinly at an angle.
Step 5
1 tbsp sesame seeds
Take the aubergines out of the oven and brush them with the remaining marinade.
Finally, garnish with the spring onions, chilli, and sesame seeds, and serve.
Recipe-ID: 1282
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