MISO GLAZED ROASTED AUBERGINE

Create deep diagonal cuts in the aubergine

For very little effort, this recipe provides a flavourful punch. The soft flesh of the aubergine is the perfect sponge for soaking up the miso marinade, giving it a sticky rich umami flavour. 

The key ingredient in this dish is miso, a protein-rich paste made from fermented soybeans (miso in Japanese means ‘fermented beans’). It is rich in essential minerals, a good source of various B vitamins, vitamins E, K and folic acid, as well as providing the gut with beneficial bacteria (due to its fermentation). 

Spread half the marinade over the aubergine before placing in the oven

Now a little bit more about the flavour, I mention umami above, but do you know what it actually tastes like. I have to be honest I had heard ‘umami’ used a lot to describe flavour but only recently understood what it actually meant and importantly tasted like! So for many years there were four recognised basic taste groups (sweet, sour, salty, and bitter). In the 1980s a fifth taste was identified, know as ‘umami’. Umami translates to ‘pleasant savoury taste’, and has been described as brothy or meaty. Examples of foods with umami flavours include parmesan cheese, seaweed, and mushrooms. 

The miso mixed with the honey provides the perfect combination of sweet and salty. If you would prefer not to use honey (e.g. to make it vegan) substitute with date nectar.

Number of servings: 2

Time to create: 45 minutes

Ingredients

Sticky delicious aubergines having baked in the oven for 40 minutes

• 2 small-medium aubergines

• 2 tbsp brown rice miso

• 2 tbsp soy/tamari source

• 2 tbsp toasted sesame oil

• 1 tbsp honey/date nectar

• 3 tbsp warm water 

• 2 portions of noddles (your choice) 

• 1 tbsp sesame seeds

• 1 red chilli (if you like a bit of extra heat)

• 2 spring onions

• Fresh coriander (if you’re not a coriander hater!)

Method 

1. Pre-heat your oven to 180C/160C fan/gas 4.

2. Cut the aubergines in half and score diagonally, before repeating in the other direction (making a criss-cross pattern). Make the cuts deep without going all the way through the aubergine. 

3. Place the miso, soy/tamari, sesame oil, honey/date nectar and warm water into a small bowl and stir till well combined. 

4. Place the aubergine on a baking tray, cut side up. Spread half of the marinade over the aubergine, forcing the marinade between the cuts. 

5. Bake in the oven for 20 minutes. Take out of the oven and spread the remaining marinade over the aubergine. Return to the oven for a further 20 minutes. 

6. Prepare your noddles (according to instructions). Place the sesame seeds in a dry pan over a low heat and lightly toast (this will only take a few minutes). Slice the spring onions diagonally and slice the chilli. 

7. To serve, place 1 portion of noodles in the centre of a bowl, placing the aubergine on top and add the garnishes. 

Top tips: If you have a bit more time leave the marinade soaking on the aubergine for 30 minutes before placing in the oven. Can also be served with rice, couscous or quinoa.

Enjoy!