Miso aubergines
Oven-roasted aubergines with a sweet miso glaze, a Japanese side dish.
Active time20 min
Cooking35 min
Total1 h
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Ingredients
- 2 aubergines
- 10 g spring onion
- 15 ml sunflower oil
- 30 ml mirin
- 40 g white miso
- 15 g sugar
Preparation
Preheat the oven to 200 °C. Wash the aubergines and halve them lengthways. Score the flesh in a criss-cross pattern without piercing the skin, then brush with oil.
2 aubergines15 ml sunflower oil- oven
- knife
- chopping board
- pastry brush
Place the aubergines on a baking tray and cook for 30 minutes, until the flesh is tender.
- baking tray
- oven
While the aubergines are cooking, mix the miso, mirin and sugar. Rinse and finely slice the spring onion.
10 g spring onion30 ml mirin40 g white miso15 g sugar- bowl
- spoon
- knife
Spread the miso mixture over the flesh and return to the oven for 5 minutes. Watch how quickly they brown and scatter over the spring onion when they come out of the oven.
- spoon
- oven
Allergens
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration