Miso-Glazed Aubergines with Quick Pickled Cucumbers
A light Japanese-inspired dish adapted from Delicious Magazine. Hands down the tastiest meal I’ve had in a while, you gotta give this one a go.
3 Spring Onions
3 Tbsp of Neutral Oil
4 Tbsp of Miso
3 Tbsp of Honey
2 Tbsp of Soy Sauce
3 Tbsp of Mirin
2 Tsp of Sesame Oil
2 Tbsp of Rice Wine Vinegar
2 Tbsp of Caster Sugar
Handful of Coriander
Pinch of Chilli Flakes
Sesame Seeds to Serve
Preheat your grill to high.
Peel the cucumbers into ribbons and place into a large bowl. Roughly chop the coriander and add it to the cucumber with the chilli flakes. In a separate bowl, mix the rice wine vinegar and sugar together then drizzle over the cucumber. Toss to combine and set aside for later.
Halve the aubergines lengthways and score the flesh in a criss-cross pattern.
Heat the neutral oil in a frying pan on medium heat. Fry the aubergines on each side for 5 minutes, working in batches if necessary.
Meanwhile, add the miso, honey, soy sauce, mirin and sesame oil to a bowl. Mix well to create a paste.
Put the aubergines on a baking tray and brush the flesh with the paste. Grill for 5 minutes or until tender and caramelised. Finely slice the spring onion.
Serve the aubergines with the pickled cucumber. Garnish with a scattering of sesame seeds and the sliced spring onions and enjoy.