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MISO AUBERGINE
The most tender, succulent and mourish miso aubergine, this is a trusted recipe I've been using for years...so simple to do and perfect results every time! Soft, sweet and salty.
INGREDIENTS
Serves 1
• 1 Aubergine
• 5 tsp Miso Paste
• 3 Tbsp Mirin
• 1 tsp Granulated Sugar
• 1 Spring Onion, sliced lengthways and dropped into ice water so they go crispy and curly
• Chilli oil & Sesame seeds (optional)
STEPS
1
Heat the oven to 190c. Slice the aubergine in half and score the flesh (quite deeply to get all the marinade.
2
Heat a drizzle of oil in a pan and put the aubergine cut side down, cook for 4 or 5 mins until charred, then turn over and do the same on the other side.
3
Meanwhile, mix the miso, mirin and sugar in a small bowl till it looks like caramel.
4
Place on a foil lined tray and brush over the miso mix, then place in the oven under the grill for about 5 mins until golden and bubbling.
5
Serve over white rice with your spring onions, sesame seeds and chilli oil.