Sticky Miso Eggplant

Ingredients

• 3 medium Medium eggplants (aubergines), halved lengthwise
• 3 tbsp Neutral oil, for brushing
• 3 tbsp White or yellow miso paste
• 2 tbsp Mirin
• 1 tbsp Light brown sugar
• 1 tbsp Soy sauce
• 1 tsp Rice vinegar
• 1 tsp Fresh ginger, finely grated
• 1 Garlic clove, finely grated
• 1 tbsp Toasted sesame seeds
• 2 Spring onions, thinly sliced

You’ll need: Large baking tray, Baking parchment, Pastry brush

Method

1. 1

   Heat the oven. Heat the oven to 220°C (425°F). Line a large baking tray with baking parchment.

2. 2

   Score the eggplant. With a small sharp knife, cut a shallow criss-cross pattern into the cut side of each half, going about a third of the way into the flesh but not through the skin. This lets the heat and the glaze get in.

3. 3

   Roast cut-side down. Brush the cut sides generously with the oil and lay the halves cut-side down on the tray. Roast for 20 minutes, until the flesh is soft and golden and the skins have collapsed.

4. 4

   Make the glaze. While the eggplant roasts, stir together the miso, mirin, sugar, soy sauce, vinegar, ginger and garlic until smooth.

5. 5

   Glaze and finish. Turn the halves cut-side up and spread the glaze over the flesh. Roast for 8 to 10 minutes more, until the glaze bubbles and darkens in places. Watch it near the end, as the sugar catches quickly. Scatter with the sesame seeds and spring onions and serve hot.