With this foggy freezing weather it’s really good to eat something warm and comforting… but at the same time I don’t want to feel completely stuffed. So these baked aubergines glazed with sweet miso and sesame are the perfect accompaniment to any meal. Actually they taste so good I can eat a whole plateful on their own.
I first had these aubergines at Kiru, a delicious sushi restaurant in Chelsea.
They were a perfect warm, sweet, sticky combo with the fresh raw sushi. So good in fact I had to go straight home and make my own version for dinner that night.
I like to make a large batch of the sweet miso sauce as it will keep well in the fridge for 10 days. The sauce is also great to spread on fish or chicken. (see my recipe for “Black” Salmon with Sweet Miso ).
Baked aubergines with miso and sesame
Difficulty: Easy Serves: 4
2 medium sized slim aubergines
2 put (250g) white miso paste
1tbsp castor sugar
1/2 glass white wine
1tbsp sesame seeds
Preheat the oven to 200C.
Prick the aubergines once then place on a baking tray and bake in the oven for about 20-25 minutes until they are soft and squidgy.
Whilst the aubergines are baking , place the miso in a pan with the sugar,mirin and wine and whisk over the heat until smooth. Bring to the boil,and cook for 4-5 minutes, to burn off the alcohol and reduce the sauce to the consistency of a thick pouring cream. Remove from the heat and leave to cool.
When the aubergines are cool enough to touch. Slice them lengthways into four and spread a little of the sweet miso sauce over the top of each aubergine and place on a baking tray. Sprinkle with the sesame seeds and bake in the oven for 10 minutes. Remove from the oven and serve immediately.