These sweet and salty miso aubergines are stick and savoury all at once, making them incredibly moreish. You can have this aubergine recipe as a main by itself or on the side of a Japanese meal of rice and miso soup for a healthy dinner recipe that makes a real change from the norm.
- sunflower oil, for frying
- 1tbsp sesame seeds
- FOR THE PASTE
- 200g (7oz) white miso paste (we used Clearspring, which is gluten free and is widely available)
- 2tbsp sake (or dry sherry)
- 2tbsp caster sugar
- 2 free-range egg yolks
- 5tbsp vegetable or chicken stock
- 1tsp grated ginger
First make the paste. Put the miso, sake, sugar and egg yolks in a heatproof bowl. Whisk together, then places over a pan of simmering water. Keep whisking and you’ll see it thicken, then whisk in the stock a little at a time. Once it has thickened – and is almost cream-like – put it into a dish of cold water to stop it cooking, stir in the ginger and leave it to get completely cold.
Meanwhile, halve the aubergines lengthways then cut just into the cut side of each one very lightly in a criss-cross pattern. Heat enough oil in a large frying pan (you may need 2 pans, or cook in batches) to around 1cm (½in) in depth. Fry the cut side of the aubergines until golden, fry the other side for a minute then set them all aside for a minute then set them all aside and pour off the oil, Return the aubergines to the pan and cover. Cook for a few minutes on a low simmer until they are just tender.
Transfer to a baking sheet, brush each one with around 1tbsp miso topping and sprinkle over the sesame seeds. Grill for a few minutes under a medium heat until browned. We like to serve this with brown rice stir-fried with chopped spring greens, plus some soy or tamari (glutnen-free) sauce.