Wednesday, 4 June 2008

Miso aubergine

I bought a couple of huge aubergines from the grocers the other day. Such a bargain at £1.50 for two large and beautiful vegetables that I couldn't resist. I'm always looking for ways to use up the large jar of miso in my fridge so this recipe for miso aubergine was just the thing. The addition of some chilli flakes helped to balance the sweetness of the miso. Toasted sesame seeds also provided a lovely crunch to the silky texture of the cooked aubergine.

Miso aubergine

You can use either white or red miso with this dish. I used white miso since that was what I had in the fridge; it has a milder and sweeter flavour. If you fancy deeper and more intense flavours, which would complement the chilli flakes, red miso would be a good option.

Ingredients (serves 2 as a side dish):

1 medium or large aubergine (or 2 long slim ones)
2 tbsp sake
2 tbsp mirin
1 tbsp sugar
1 tbsp light soy sauce
1/2 tsp dried chilli flakes
2 tbsp miso, mixed with 2 tbsp water to make a paste
Toasted sesame seeds, to garnish


1. Slice the aubergine into bite sized pieces. Sprinkle with salt and let it sit for 30 minutes to draw out bitter juices. Rinse and pat dry. (If using the slim Asian varieties, skip the salting.)
2. Heat a pan or wok and add a tsp of sesame seeds. Stir over medium heat until lightly toasted. Set aside.
3. Heat some oil in the pan. When the oil is hot, add the aubergines and stir fry for about 5-8 minutes until tender. You might want to add a little water or stock in between if the aubergines get very dry, since they 'suck' a lot of oil.
4. Add the sake, mirin, sugar, light soy sauce and chilli flakes and stir for another 2 minutes. Finally, add the miso mixture and simmer for another minute or two to heat through, being careful not to burn the sauce. Dish out and sprinkle sesame seeds on top.

Related articles:
Panfried aubergine/eggplant with egg
Fish fragrant aubergine/eggplant (鱼香茄子)


VeggieGirl said...

Oooh, I LOVE aubergines!! Looks like a great way to serve them - yum!

Lizzie said...

Aubergines nowadays have had the bitterness bred out of them, so the salting isn't really necessary. I have found though, that when you salt the aubergines they soak up less oil.

I made miso aubergines with white miso recently and found it a little too sweet, so I'll try it with the red. Aubergines are one of my favourite vegetables.

noble pig said...

I have never had an aubergines, sounds like something I should try!

Becky said...

aubergines? look like eggplant to me, though i'm assuming it's different across the pond. nevertheless, classic recipe, always delicious.

tigerfish said...

I'm not really a fan of aubergine but yours is tasty(with the use of miso) and looks so easy to prepare

Marc @ NoRecipes said...

Yummy! Miso and eggplant (aubergines) go so well together, a very Japanese combo:-)

noobcook said...

yummy yummy! The other day, I tried your eggplants with egg recipe, and it was great! Thanks for sharing :)

Nilmandra said...

Veggiegirl: I love aubergines too, can't understand why so many people don't!

Lizzie: I have had some bad experience with bitter ones so I tend to salt them as a precaution... Maybe I'll try without when I'm feeling brave :) I think red miso might be better with this recipe and bring out the chilli flakes flavour a bit more.

Noble pig: I forgot to mention that it's also called eggplant in America, you've probably had it?

Becky: Yup it's eggplant, I forgot to mention the different names! It's also known as brinjal in many parts of Asia.

Tigerfish: Lots of people don't seem to like aubergine. Oh well, more for me! ;)

Marc: Thanks! I like aubergines with just about anything :)

Noobcook: Glad you liked it! That was a dad-recipe :) Very homey taste, don't you think?

Maya said...

I love eggplants,But i have not had them with miso. Looks delicious!

Kevin said...

Miso aubergines sound really good!

Nilmandra said...

Maya: Neither had I! I tried it for the first time when I cooked it, and I'm glad it turned out well.

Kevin: The miso worked really well with the chilli flakes.

Joyce said...

I can't begin to tell you how much I LOVE eggplants! Thanks for this recipe; it looks so simple and tasty!

didally said...

I love eggplants. Pairing them with miso sounds great!

Nilmandra said...

Joyce, Didally: Thanks for the comments. Hope you enjoy making this dish!

Anonymous said...

Thank you, thank you for this recipe (found on Tastespotting)! I peeled my eggplants and added some chopped baby 'bello mushrooms (the texture is almost identical to the eggplant). Addictive!

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