Japanese•gourmet
Miso Aubergine (Eggplant)
Transform ordinary aubergine into a soft, sticky glazed Japanese delicacy.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 aubergines/eggplants (medium)
- 1 tbsp white miso paste
- 1 tsp Gochujang paste
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp vegetable oil
Instructions
- 1
Preheat the oven to 200C/400F. Make the paste by mixing together miso, Gochujang, brown sugar, soy sauce, mirin and the vegetables oil.
- 2
Cut the aubergines in half lengthwise, then score them deeply without cutting the skin in a criss cross fashion. Spread the paste all over the cut side and cook in the oven for 35-40 minutes. Baste with the paste halfway through the cooking time.
- 3
Serve sprinkled with sliced red chillies and green onions over rice or couscous.