Miso Aubergine Food

MISO AUBERGINES

Steps:

• Heat oven to 180C/160C fan/gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.
• Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.
• Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.
• Meanwhile, bring a saucepan of salted water to the boil and heat ½ tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.

MISO-GLAZED AUBERGINE (NASU DENGAKU)

Steps:

• Preheat the oven to 200ºC / 400ºF
• Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix all the ingredients until they are well combined.
• To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts. The cuts need to be deep but keeping the skin untouched.
• Using a brush, marinate the aubergine with the miso glaze. Make sure enough sauce is used on each aubergine.
• Place some baking paper on a baking tray, lay the marinated aubergines (facing up) and bake for around 30-40 minutes.
• When the aubergines are cooked, take them out of the oven and drizzle some extra miso mixture on the top, add finely chopped onions and sprinkle some sesame seeds.

MISO EGGPLANT

Steps:

• Slice eggplant into 1/4-inch circles.
• Fry in sesame seed oil for a few minutes.
• Add water and mirin or sake and cover and simmer until tender.
• Mix miso, soy sauce and sugar in a small bowl.
• Add to the eggplant mixture and stir-fry.
• Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.

MISO AUBERGINE WITH CUCUMBER NOODLES

Steps:

• Heat the grill to medium. Halve the aubergine lengthways and cut a crisscross pattern into the cut side. Put cut-side down on a baking sheet and grill for 10 minutes, or until the skin starts to brown.
• Turn over and spread 1 tbsp miso paste on each cut side, put back under the grill and cook for 15 minutes, or until the aubergine is soft and cooked through, being careful not to let it burn. Sprinkle with sesame seeds and grill briefly to brown them.
• Meanwhile, soak the rice noodles following the packet instructions. Peel the cucumber, then use the peeler to cut into thin strips. Toss these with the noodles and season with salt and the vinegar.