Miso Aubergines Recipes
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
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
MISO-GLAZED AUBERGINE (NASU DENGAKU)
Umami packed, Miso-glazed Aubergine is a simple and delicious dish that the whole family will love.
Provided by Laura
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200ºC / 400ºF
- Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix all the ingredients until they are well combined.
- To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts. The cuts need to be deep but keeping the skin untouched.
- Using a brush, marinate the aubergine with the miso glaze. Make sure enough sauce is used on each aubergine.
- Place some baking paper on a baking tray, lay the marinated aubergines (facing up) and bake for around 30-40 minutes.
- When the aubergines are cooked, take them out of the oven and drizzle some extra miso mixture on the top, add finely chopped onions and sprinkle some sesame seeds.
Nutrition Facts : Calories 246 kcal, Carbohydrate 39 g, Protein 8 g, Fat 9 g, SaturatedFat 1 g, Sodium 1148 mg, Fiber 15 g, Sugar 24 g, UnsaturatedFat 7 g, ServingSize 1 serving
MISO AUBERGINE RECIPE
The classic miso aubergine is one of Miso Tasty's most requested and searched-for recipes. This homemade miso custard topped aubergine is really worth the extra effort and makes for a very rich sweet topping. Make a bit extra and you can glaze fish and chicken or tofu with it too. The key to really succulent miso aubergine pieces is to roast the aubergine until cooked through BEFORE topping it with this sauce. Think of the miso sauce more as a glaze than as a marinade. This is such a crowd pleaser and easy to make, it will quickly become part of your cooking repertoire. Great with noodles or rice, or simply with a spoon!
Provided by Bonnie Chung
Categories side dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C / 356°F/ Gas mark 4.
- Whisk the egg yolk with the sugar in a heat proof bowl.
- Add the miso to the mixture and keep whisking, add the mirin and whisk again.
- Place the bowl over a pan of boiling water and cook it gently for 3-5 mins until thickened.
- Remove from the heat and set aside to cool. Add the lemon zest.
- Slice the aubergines in half lengthways vertically and score the flesh with a sharp knife leaving the skin in tact.
- Drizzle generously over the aubergine flesh with the oil and bake for 20 minutes.
- Carefully remove from the oven and set aside to cool for a few minutes before spreading the miso sauce on top.
- Bake for a further 5-10 minutes in the oven until golden but not charred.
- Sprinkle the sesame seeds on top and serve.
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