Miso aubergine
Miso is a special Japanese seasoning that I love to cook with. Miso is made from soybeans, salt, and koji. With the Koji-kin mould, rice, barley, or soybeans are first fermented, and then the soybeans are fermented together with salt using that mixture. This results in white shiro-miso (from rice), red aka-miso (barley), or black kuro-miso (soybeans). The darker the paste, the stronger the flavour. In this dish, I use red aka miso, but shiro miso works just as well! This buttery soft and flavourful aubergine tastes delicious with a fresh salad or stir-fried vegetables and with (sticky) rice or noodles.
Ingredients for 4 people:
2 large aubergines
Sunflower oil
2 teaspoons mirin
3 teaspoons sake
2 teaspoons sugar
2 large tablespoons miso
White sesame seeds for garnish
Preparation:
Preheat the oven to 200 degrees.
Halve the aubergine lengthwise and leave the stem intact. Score a diamond pattern into the flesh with a sharp knife (about 1 cm apart).
Place on a baking tray, drizzle with sunflower oil, and roast in the oven until golden brown for 30 minutes. Then check if the aubergine is soft and remove it from the oven. Keep the oven on.
Mix the remaining ingredients (except the sesame seeds) together and spread them over the aubergine. Return the aubergine to the hot oven for another 5 minutes.
Enjoy!
By: Marleen
Categories: Kitchen secrets
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