Miso and honey marinated roast aubergine

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Side
easy
2
60 minutes

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Miso and aubergine are a match made in heaven – particularly when the aubergine in question is marinated in punchy hatcho miso, the darkest and most flavourful of all miso pastes. with a touch of honey to sweeten the deal, this baked aubergine recipe is a great side dish, particularly when served with fluffy rice.

First published in 2015

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The soft flesh of an aubergine is a perfect sponge for soaking up the flavours of whatever sauces and seasonings it is cooked with. This versatile honey miso marinade is one of my favourites. It’s a delicious combination of sweet and salty; and also ridiculously easy to make, consisting only of three ingredients. Simply chuck the aubergine into the marinade and then roast it in the oven until its flesh is tender and beautifully caramelised. The meaty aubergine quite happily takes on the strong flavour of hatcho miso, but other types of miso will give good results too.

Ingredients

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Imperial

Aubergine

1 aubergine, small, or 2 Asian eggplants
2 tbsp of groundnut oil

Hatcho miso marinade

1 tbsp of hatcho miso paste
1 tbsp of runny honey
1/2 tsp toasted sesame oil
5 tbsp of hot water

To serve

1 tbsp of sesame seeds
1 spring onion, finely chopped

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Method

In a shallow dish, stir together the ingredients for the marinade until everything is well mixed, adding just enough hot water to loosen the miso and honey

Slice the aubergine in half lengthwise, then score the flesh with a knife cutting deep into the flesh without cutting through the skin. Make diagonal cuts about an inch apart, and then repeat in the other direction so you have a diamond pattern

Place the aubergine in the dish, cut-side down. Make sure the surface and insides of the slits are all smeared with the marinade. Leave to marinate for at least 30 minutes

When almost ready to roast, preheat the oven to 200°C/gas mark 6. Get ready a baking tray and sheet of baking paper large enough to wrap the aubergine

Remove the aubergine from the marinade and place cut-side up on the baking paper. Bring the edges of the baking paper together and twist to seal, making a little parcel. Place in oven and roast for 20 minutes

After 20 minutes, take the tray out of the oven and open up the parcel. Smear the aubergines with more of the reserved marinade and drizzle the with groundnut oil. Return to the oven and roast uncovered for another 20–30 minutes, or until the flesh is very tender, almost collapsing, and the tops are caramelized

Remove from oven and scatter the sesame seeds and spring onions over to finish. Allow to cool slightly before digging in

First published in 2015

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Shu Han Lee

Shu grew up in Singapore and continues her nation's obsession with food in London, where she writes about food that's seasonal, British, yet Singaporean at the same time.

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