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Miso and honey marinated roast aubergine

by Shu Han Lee
Miso and honey marinated roast aubergine

Miso and honey marinated roast aubergine

PT1H

PT30M

 
 

Why not try?

The soft flesh of an aubergine is a perfect sponge for soaking up the flavours of whatever sauces and seasonings it is cooked with. This versatile honey miso marinade is one of my favourites. It’s a delicious combination of sweet and salty; and also ridiculously easy to make, consisting only of three ingredients. Simply chuck the aubergine into the marinade and then roast it in the oven until its flesh is tender and beautifully caramelised. The meaty aubergine quite happily takes on the strong flavour of hatcho miso, but other types of miso will give good results too.

Ingredients

Metric

Imperial

1
In a shallow dish, stir together the ingredients for the marinade until everything is well mixed, adding just enough hot water to loosen the miso and honey
2
Slice the aubergine in half lengthwise, then score the flesh with a knife cutting deep into the flesh without cutting through the skin. Make diagonal cuts about an inch apart, and then repeat in the other direction so you have a diamond pattern
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3
Place the aubergine in the dish, cut-side down. Make sure the surface and insides of the slits are all smeared with the marinade. Leave to marinate for at least 30 minutes
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4
When almost ready to roast, preheat the oven to 200°C/gas mark 6. Get ready a baking tray and sheet of baking paper large enough to wrap the aubergine
5
Remove the aubergine from the marinade and place cut-side up on the baking paper. Bring the edges of the baking paper together and twist to seal, making a little parcel. Place in oven and roast for 20 minutes
6
After 20 minutes, take the tray out of the oven and open up the parcel. Smear the aubergines with more of the reserved marinade and drizzle the with groundnut oil. Return to the oven and roast uncovered for another 20–30 minutes, or until the flesh is very tender, almost collapsing, and the tops are caramelized
7
Remove from oven and scatter the sesame seeds and spring onions over to finish. Allow to cool slightly before digging in
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