Miso Aubergine (Nasu Dengaku)
Charred, juicy aubergines in a delicious miso sauce. These miso aubergines soo good and are really easy to put together.
Ingredients
Ingredients
- 1 aubergine
Marinade/Sauce
- 40 g white miso paste (approx 2 tbsp)
- 1 tbsp sake
- 1 tbsp mirin
- pinch of salt
- 10 g grated ginger
Garnish (optional)
- parsley
- drizzle of chilli oil
- toasted white sesame seeds
Instructions
- Divide the aubergine into quarters and lightly score the white parts.
- Combine all the ingredients for the sauce and coat the aubergine. Leave to marinate for 30 minutes.
- Scrape the marinade off the aubergines and set aside for later. Heat the frying pan on a high heat with a good amount of neutral oil, about a teaspoon or two.
- Add the aubergines to the pan, white side down and cook for 2 minutes, or until nicely charred. The same for the other side.
- Flip the aubergine so that the skin is in contact with the pan, add 2-3 tablespoons of water and cover with a lid. Cook for 2-3 minutes, or until fork tender.
- Lower the heat and transfer the aubergines to a plate to rest whilst you make the sauce.
- Using the marinade you scraped off earlier, add to the pan and gently cook until slightly thicker. Pour onto a plate and lay the aubergines on top.
- Garnish with toasted sesame seeds, parsley, and a drizzle of chilli oil. Serve and enjoy!