Miso Aubergine

Miso Aubergine with Tuna

Aubergines, I’m always trying to figure out what to do with them.  They look so lovely with their shiny purple skins, aside from Moussaka and Ratatouille, I’m at a loss of what to do with them.  However, that has now changed, I was flicking through a very old edition of the Good Food magazine and found Miso Aubergine!

Now, the Good Food magazine used proper Japanese aubergines and also grilled them, I didn’t have Japanese ones and stuck to the regular ones and baked mine.  I also changed the measurements of the ingredients and left out the ginger… mainly because I forgot about it.

  • 1 Aubergine (cut in half lengthways)
  • 1 tsp White Miso Paste
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Mirin

Right then, once you’ve cut the aubergine in half. Score it in a criss-cross pattern like you would when people do that funky thing with mango and turn it inside out.  Once its scored heat a little oil in a pan and gently fry the aubergine for about 5 minutes on the flesh side and then turn it over and do the same on the skin side.

While the aubergine is frying, in a little bowl mix together the other ingredients.  When the aubergine is done, put it on a baking sheet, flesh side up and spoon over the miso mixture.  Make sure it gets in all of the scored lines.  Then bake it in a 200 degree oven for about 20 minutes and serve!  I did mine with a Tuna steak and some Asparagus as you can see. ^^


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