Baked aubergine, coated in a bold glaze, paired with a creamy yoghurt sauce. Top with some chilli oil and dukkah for added flavour.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4
INGREDIENTS
- 2 large aubergines
- 4 tbsp red or white miso paste
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp runny honey
- 2 garlic cloves, crushed
- 2 tbsp mirin
For the yoghurt sauce
- 200g yoghurt of choice
- 2 garlic cloves, crushed
- 1/2 tsp freshly cracked black pepper
- 3 mint leaves, finely chopped
- 2 tbsp water
- Pinch of salt
METHOD
Pre heat oven to 180 degrees fan
Wash and slice aubergines in half. Then applying a gentle amount of pressure, use your knife to score diagonal lines in the fleshy part of the aubergine, creating a criss-cross pattern. This allows for extra absorption of the glaze.
In a small bowl, combine the miso paste, olive oil, soy sauce, mirin, honey and crushed garlic. Mix well and taste. You can always tweak this to your preference: add more miso for more of an umami flavour, and more honey for sweetness if desired.
Evenly coat the aubergine halves with the glaze mix and transfer into a baking dish
Add a little water to the bottom of the baking dish, this allows the aubergines to cook quicker.
Transfer to the pre-heated oven and allow to bake for 30-40 minutes. Keep reapplying the glaze every 10 minutes for extra richness. If you are scrapped for time, you can avoid this step by being generous with the sauce application before transferring to the oven.
While the aubergine cooks, combine all the ingredients for the yoghurt sauce and allow to sit at room temperature.
Once the aubergines are cooked, (they will still be a little firm but easy to pass a knife through), allow to rest for 5 minutes before serving on a bed of the minty yoghurt sauce. Drizzle over any sauce that has collected at the bottom of the baking dish. A generous drizzle of chilli/fragrance oil and toasted dukkah is also an absolute treat if you have any to hand.
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