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Miso Aubergine

Aubergine’s can almost taste meaty they are so rich but also have an incredibly delicate flavour. The obvious dish to make with aubergine is to slice it length ways into long strips and griddle on a hot griddle pan having brushed it with a little olive oil.

I am going to try something a bit different with my aubergine. I am going to mix miso with garlic and a little sugar and cut deep into the flesh of  the aubergine and gently fry till it’s golden then pop it into the oven to finish cooking.

aubergine 1 aubergine 2 aubergine 3 aubergine 4 Aubergine final


1 large aubergine cut in half lengthways
1 garlic clove crushed
1 tsp grated fresh ginger
1 tbsp miso paste
1 tsp fish sauce
1 tsp soy sauce
1 spring onion
1 tbsp olive oil or vegetable oil
Brown sugar or honey

Turn on oven to 180 degrees.
Take your aubergine that is cut in half and score both ways along the flesh in deep cuts, but do not go through the skin on the other side. In a frying pan add your oil and heat for a minute, place your aubergine flesh side down into the frying pan and cook on a gentle heat checking every few minutes that the flesh isn’t burning. It may show a few black spots but do not worry. After 6-7 minutes flip the aubergine and continue to gently fry.

In a bowl mix the remaining ingredients and once the aubergine is quite soft and almost cooked through brush on this mixture to the flesh side and then place into the oven, flesh side up. If your frying pan can go into the oven brilliant, if not, just carefully transfer the aubergines onto a baking tray. Cook for a further 5-10 minutes till aubergines are almost sagging as they should now be cooked through.

Serve with finely chopped spring onion. You could also add some sticky white rice to add some carbs.

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