Miso Aubergines Food

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 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.

GINGER MISO AUBERGINE NOODLES

Steps:

• Bring a pan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat the sunflower oil in a frying pan. Cook the aubergines over a medium heat for 5-8 mins until softened.
• Mix together the ginger, miso paste, sesame oil, mirin and sugar, add to the pan with the aubergines and cook for a few mins. Drain the cooked soba noodles and add to the pan, toss together, then divide between serving plates and scatter with the spring onions.

NASU DENGAKU (MISO AUBERGINE)

Steps:

• To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged.
• To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside.
• To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso.
• Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain.
• Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3-4 minutes in the oven.
• Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve.