Baked Aubergine with Miso

Full of rich flavours, and inspired by the traditional Japanese dish «Nasu Dengaku» this baked aubergine is full of umami. To give the classic version an extra twist, I added citrusy flavours, and if you like some hot red chillies.  

 

Ingredients | Serves 2
1
Medium-size aubergine/eggplant
1
Small spring onion
1
Red chilli
1
Lime
3 Tbsp
White Miso paste
2 Tbsp
Tbsp Mirin (sweet rice wine)
1 Tbsp
Kikkoman Ponzu soy sauce
4 Tbsp
Dashi broth or vegetable broth
1 tsp
sugar
1 Tbsp
Sesame seeds
Preparation

  1. Wash and cut the eggplant into 15 mm thick slices. Put them in a large bowl with cold water to remove the bitterness and set aside.

  2. Preheat the oven to 180° C.

  3. In a saucepan mix the Miso paste, the Mirin, Kikkoman Ponzu soy sauce, the sugar and the Dashi broth and warm the sauce over low heat. Add the juice of half a lime and keep stirring until you have a thick yet still liquid sauce.

  4. Take the eggplant slices out of the water and dab them dry. Then cut cross-wise incisions into the flesh on one side of each slice – but don’t cut completely through.

  5. Place the slices – the side with the incisions facing up – on a baking parchment covered tray and brush or spoon the miso sauce on top of each one of them.

  6. Bake the slices for 40 minutes in the oven. After 20 minutes you can brush some more of the sauce on the slices and then continue to bake.

  7. Thinly cut the spring onion and, if you like, the red chillies into rings. Toast the sesame seeds in a pan until slightly coloured.

    Serving | Place the slices on plates, sprinkle with the roasted sesame seeds, spring onion and red chillies and serve with white rice and a wedge of lime – enjoy!