Miso Aubergines Recipes
MISO-GLAZED AUBERGINES
Miso glazed aubergines known as 'nasu dengaku' make for a heavenly combination. This quick and easy vegetarian recipe is great for summer. From oven to table in 25 minutes or less. Give our sticky tahini and miso aubergine wedges ago for another easy vegetarian main.
Provided by delicious. magazine
Categories Aubergine recipes
Time 25m
Yield Serves 2-4
Number Of Ingredients 10
Steps:
- Heat the grill to high. Halve 2 large aubergines lengthways and score the flesh in a criss-cross pattern.
- Heat 3 tbsp mild olive oil in a frying pan and fry the aubergines, flesh-side down, for 5 minutes, then flip and cook for 5 minutes more.
- Make a paste with 4 tbsp brown miso, 3 tbsp honey, 2 tbsp soy sauce, 3 tbsp mirin and 2 tsp sesame oil.
- Put the aubergines on a baking sheet and spread the flesh with the paste. Grill for around 4-5 minutes until bubbling. Sprinkle with toasted sesame seeds and sliced spring onions to serve.
Nutrition Facts : Calories 210 kcal, Fat 14.3g (2.1g saturated), Protein 4g, Carbohydrate 14.4g (10.8g sugars), Fiber 3.8g
MISO AUBERGINES
A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours. This dish is so rich and meaty, it's hard to believe it's vegan!
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.
- Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.
- Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.
- Meanwhile, bring a saucepan of salted water to the boil and heat ½ tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.
Nutrition Facts : Calories 390 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 2.3 milligram of sodium
WHOLE ROASTED MISO AUBERGINE
I've met quite a few people who don't love aubergine, and I can honestly say most of the time it's because of the way it's cooked. That rubbery, dry, slightly squeaky texture is pretty off-putting, but that's purely because it hasn't been cooked for long enough. Aubergines are a beautiful thing, and when given the right care they are stunning. Take this recipe, for example - I treat the aubergines like a piece of meat, slashing them, marinating them and slow-roasting them whole. The result is a deliciously creamy and fragrant dish that takes little effort to make. The other bonus is that you don't use much oil, as you cook the aubergines whole, so it's light too.
Provided by Georgina Hayden
Categories Vegetables Recipes Vegetables
Yield 4
Number Of Ingredients 12
Steps:
- Preheat your oven to 180°C/350ºC/gas 4.
- Peel the ginger and garlic, and finely slice the chillies. Pierce the aubergines all over with a paring knife, as if you were making incisions into a piece of meat.
- Grate the ginger into a large mortar and pestle, and bash together with the garlic, chillies and a good pinch of salt until you have a thick paste. Mix in just enough oil to make it spoonable, then spoon the mixture over the aubergines and massage it into the incisions, really getting the flavours inside.
- Place the aubergines in a large roasting tray, dot the cherry tomatoes around, and pop into the oven for 40 minutes, turning a couple of times.
- While the aubergines are cooking, trim and finely slice the spring onions and roughly chop the coriander, stalks and all. Put into a bowl, squeeze over the lime juice to coat and mix all together. Leave to one side.
- Mix together the tamarind, honey and miso and add enough water to make a thick glaze. Remove the roasting tray from the oven after 40 minutes, turn the oven up to 200°C/gas 6, and drizzle the miso glaze over the aubergines. Pop back into the oven for a further 15 minutes, to caramelise, then remove and leave to cool a little.
- Working carefully, remove the stalks from the aubergines and discard them, then roughly chop the flesh in the tray into coarse chunks. Stir in the dressed spring onions and coriander and serve right away.
Nutrition Facts : Calories 124 calories, Fat 6.6 g fat, SaturatedFat 1.2 g saturated fat, Protein 4 g protein, Carbohydrate 12.8 g carbohydrate, Sugar 6.6 g sugar, Sodium 1.5 g salt, Fiber 1 g fibre
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- Score the slices of aubergine with a knife by doing diagonal lines one way, and then do the other direction. This creates a lovely pattern on the aubergine and also helps the marinade flavour the whole of the aubergine, so take your time with this.
- In a pan over high heat add the oil and put the aubergine skin facing down to the pan. Cook for a 4-5 until the skin has charred, I recommend pressing them down so that you get even heat coverage across and therefore even charring.
- Meanwhile in a bowl, mix the miso, sugar, soya sauce, sesame oil, mirin and ginger until thoroughly combined and the sugar has dissolved.
- Place the cooked aubergine slices onto your grill tray and then brush the miso dressing evenly over the 4 pieces. Place under the grill for 5 minutes until the aubergines are golden and bubbling. Serve straight away with your garnishes of choice.
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- Put all of the marinade ingredients, except the harissa, in a small saucepan and bring to the boil. Leave to cool. Add the harissa paste and whisk until smooth.
- Score criss-cross lines in the flesh-side of the aubergine with a sharp knife. Rub with the lemon half and the salt. Place flesh side down in the marinade and set aside for at least 30 mins or up to 4 hours.
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