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Miso-Glazed Aubergine with Coconut Chilli Oil
by Michael Bremner
4
1 hour 30 minutes
Ingredients

  • 2 large aubergines, split in half lengthwise and scored
  • 4 tbsp of light olive oil, or neutral cooking oil
  • fresh coriander, finely chopped

Miso glaze

  • 100g of white miso
  • 150g of mirin
  • 50g of cane sugar
  • 50g of sherry vinegar
  • 5g of Lee Kum Kee Premium Mushroom Seasoning Powder
  • 100g of water

Gochujang mayonnaise

  • 60g of mayonnaise
  • 15g of gochujang
  • 1 dash of lemon juice

Coconut chilli oil

  • 50g of garlic cloves, thinly sliced
  • 100g of shallots, thinly sliced
  • 1 cinnamon stick
  • 2 star anise
  • 200g of neutral oil
  • 10g of chilli flakes
  • 10g of gochugaru
  • 5g of black sesame seeds
  • 10g of fresh ginger, finely chopped
  • 100g of toasted sesame oil
  • 10g of Lee Kum Kee Premium Light Soy Sauce
  • 5g of honey
  • 8g of Lee Kum Kee Premium Mushroom Seasoning Powder
  • 40g of coconut flakes, toasted
  • 10g of rice wine vinegar
Method
1

For the miso glaze, add all the ingredients to a large pan and boil until everything has reduced to a glaze-like consistency

  • 100g of white miso
  • 150g of mirin
  • 50g of cane sugar
  • 50g of sherry vinegar
  • 5g of Lee Kum Kee Premium Mushroom Seasoning Powder
  • 100g of water
2

For the gochujang mayonnaise, just mix everything together and taste it. Add salt if needed

  • 60g of mayonnaise
  • 15g of gochujang
  • 1 dash of lemon juice
3

For the coconut chilli oil, first add the garlic, shallot, cinnamon, star anise and neutral oil to a pan

  • 50g of garlic cloves, thinly sliced
  • 100g of shallots, thinly sliced
  • 1 cinnamon stick
  • 2 star anise
  • 200g of neutral oil
4

Fry the aromatics over a medium heat until they just turn golden, stirring every now and again, to make sure they colour evenly. As soon as they turn golden, carefully strain out the aromatics through a heatproof strainer, pouring the oil into a heatproof container (such as another saucepan)

5

Add both the chilli flakes, sesame seeds and ginger to a large heatproof bowl.
Return the oil to the heat and add the sesame oil. Once very hot, carefully pour half the oil over the chilli mix. Take care, as the oil will bubble up aggressively. Once the bubbling subsides, pour the second half of the oil

  • 10g of chilli flakes
  • 10g of gochugaru
  • 5g of black sesame seeds
  • 10g of fresh ginger, finely chopped
  • 100g of toasted sesame oil
6

Allow the oil to cool until it’s just slightly warm, then add the soy sauce, honey, mushroom seasoning, toasted coconut and vinegar. Store in a sterilised jar until needed

  • 10g of Lee Kum Kee Premium Light Soy Sauce
  • 5g of honey
  • 8g of Lee Kum Kee Premium Mushroom Seasoning Powder
  • 40g of coconut flakes, toasted
  • 10g of rice wine vinegar
7

When ready to roast the aubergine, preheat the oven to 170°C

8

Rub oil over the aubergine and sear on a medium-high heat until golden, then remove from the pan and place on a roasting tray

  • 2 large aubergines, split in half lengthwise and scored
  • 4 tbsp of light olive oil, or neutral cooking oil
9

Spread the miso glaze over the aubergine then roast for 11 minutes. Turn off the minutes, depending on the size, to steam and collapse. You want the aubergine to be very soft

10

To serve, pipe some gochujang mayonnaise on the aubergine and cover with the coconut chilli oil. If you have made the oil in advance and it has been stored in the fridge, allow it to get to room temperature first. Finish with some fresh coriander

  • fresh coriander, finely chopped