This article was written for Annabel & Grace, which is now part of Rest Less.
We were watching the wonderfully entertaining Dave and Si Hairy Bikers programme and one of the ingredients they were cooking with was aubergine. “I really like aubergine” muttered my friend from the depths of the sofa. I tried to disguise the deep sigh that involuntarily escaped my lips. Why? Because I find it tricky to cook. When we lived in London we used to go to a Japanese restaurant that served aubergine with miso – it was heaven on the tongue. I tried to recreate this dish at home but the flesh never seemed to soften properly. That was until I tried this recipe which invariably works, producing a melt in the mouth delight. Moreover it is easy and quick. My favourite way of serving these aubergines is with coconut rice (the microwaveable kind!) It really does make a healthy and delish midweek veggie supper.
AUBERGINE WITH MISO
Ingredients: Serves 2 as main course or 4 as side dish (less than 100 cals per portion)
2 medium aubergines, cut into 1cm slices
1 tsp light oil for greasing
Small bunch coriander, chopped
1 tbsp toasted sesame seeds (optional)
For the sauce:
1.5 tbsp white miso paste
2 tbsp mirin
1 tbsp sake (or white wine)
Thumb-sized piece root ginger, peeled and grated
2 spring onions, sliced
How to prepare
Preheat oven to 200 degrees, gas mark 6. Mix the miso, mirin and sake together in a large bowl to make a smooth paste. Stir in the ginger and onions. Add the aubergine slices to the bowl and coat well with the sauce. Grease a roasting tray with the oil and arrange the aubergine slices on it in a single layer and bake for 20 mins or until soft and slightly brown. If the aubergine looks a little dry, add a splash of water. Serve sprinkled with the coriander plus the sesame seeds if liked. Serve with a bowl of steamed rice sprinkled with soy.
Aubergine (aka melongene, garden egg, guinea squash, brinjal and eggplant) has to be one of the most gorgeous looking vegetables there is, with its deep rich colour and shiny firm smoothness. There are lots of different varieties, but the Mediterranean one is most commonly found in supermarkets.
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