The aubergines absorb the lovely sweet and umami miso flavours making a unique and delicious tasting dish. The aubergine skins become quite tough when baked in the oven. I think this works well as it adds a contrast in the texture for the dish, but if you’re not too keen on aubergine skins, simply peel of some of the skin length wise in a stripy pattern so about half of the skin is remaining.
Ingredients (serves 2)
1 large aubergine
2tbsp sweet white miso
1tsp sesame seeds
Turn the oven on to 180 degrees. Cut the aubergines into 1 ½ cm round slices. Score the flesh in each aubergine so it forms a checker pattern (try not to score too deeply so you cut through all the flesh). Lightly oil a baking try and place the aubergines on the tray and bake for about 15 minutes.
While the aubergines are cooking, combine the miso, mirin, sake, salt and honey in a bowl and mix well. After the aubergines have cooked through, using a pastry brush, paste the aubergine flesh on both sides with the miso glaze. Sprinkle the sesame seeds on to each slice and then pop back in the oven for 10 minutes.
Serve warm with some simple noodles or rice.