Sweet & salty miso glazed aubergine

‘Nash Dengaku’ is a Japanese dish of a soft miso glazed aubergine. Adding the miso and honey gives a perfect sweet and salty flavour to this low-carb meal.

Ingredients (serves 4):

  • 2 aubergines (I used half per person)
  • 1 tbsp miso paste (I used 2 packets of itsu miso soup paste, but you can also use regular miso paste, found in most big supermarkets)
  • 1 tbsp honey
  • 3 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp chilli garlic paste (I used the Chinese brand Lee Kum Kee- leave it out if you can’t find this)
  • Handful of sesame seeds, to garnish
  • 2 spring onions, finely chopped, to garnish
  • 1 red chilli,  sliced, to garnish
  • Handful of coriander, to garnish (optional)

Method:

  1. Pre heat the oven to 180 C/  350 F/ Gas mark 4. Line a flat baking tray with baking parchment.
  2. Cut both aubergines in half and place on the tray.
  3. To get the maximum flavour, you need to score the aubergine. Using a sharp knife, cut along the aubergine diagonally, one way first, then the other way. Be careful to not cut all the way through.
  4. In a bowl, mix together the miso paste, honey, soy sauce, chilli garlic paste and sesame oil.img_0379img_0380
  5. Spread the marinade on the aubergines.
  6. Bake for 30-45 minutes until soft.
  7. Take out of the oven and transfer them to a plate. Sprinkle over the sesame seeds, spring onions, chilli and coriander.IMG_3855

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star