How to Make Miso Aubergine

Ingredients

• 2 good sized Aubergines [1 per person]
• 3 tbsp Extra Virgin Olive Oil
• 150g White miso paste
• 40g Caster sugar or honey
• 60g Mirin
• 60g Sake

Method

1. Take each aubergine and slice it in half lengthways down the centre. 
2. Then, with the cut side facing upwards make a criss-cross pattern with a sharp knife through the flesh – try not to cut through the skin on the underside.
3. Make up the miso sauce by whisking all the ingredients together.  Set aside – this sauce can be kept in the fridge for months.
4. Heat up a heavy bottomed ovenproof frying pan and add a generous amount of extra virgin olive oil. Brown the cut side of the aubergines on a medium heat. Flip them over and cook the skin side for another 5 minutes. Heat the oven to 180C and take the aubergines off the heat but leave them in the pan (if you don’t have an oven proof pan, transfer them to a baking tray now. Using a spoon liberally cover the now-browned & criss-crossed part of the aubergine with the miso sauce, pushing with the back of the spoon so the sauce gets right down in there!
5. Then put your baking tray or frying pan in the pre-heated oven. Cook it uncovered for between 15-20 minutes, it’s done when a sharp knife pierces the aubergine with no resistance. For extra finesse, sprinkle some sesame seeds over the top a few minutes before you take it out of the oven.  Lift the aubergines out with a fish slice and serve with sticky rice. The aubergines should be molten hot and super moist and saucy – feel free to add a spoon or two more of miso sauce on to soak into the rice to savour the wonderful flavour.