Silky Roasted Miso-Glazed Aubergine (Classic British Bistro Nasu Dengaku in 20 Mins)

🛒 Ingredients

• 2 medium British aubergines (approx. 600g total), stalks trimmed and halved lengthwise
• 2 tbsp toasted sesame oil
• 1 tbsp sunflower oil or neutral cooking oil
• Sticky Miso Glaze: 3 tbsp white miso paste (shiro miso)
• 2 tbsp mirin (sweet Japanese cooking wine)
• 1.5 tbsp maple syrup or honey
• 1 tbsp soy sauce or tamari
• 1 tsp finely grated fresh ginger
• Toasted white and black sesame seeds for garnish
• 2 spring onions, thinly sliced on the diagonal

👩‍🍳 Step-by-Step Instructions

1. 1
   Preheat your oven to 200°C fan (220°C conventional / 425°F). Line a large baking tray with parchment paper.
2. 2
   Using a sharp paring knife, score the cut surface of each aubergine half in a deep diagonal diamond crosshatch pattern (cut about 3/4-inch deep without piercing through the outer skin).
3. 3
   Brush the scored flesh generously with sesame oil and a pinch of salt.
4. 4
   Place aubergines cut-side down on the prepared baking tray. Roast for 15 minutes until the skin wrinkles and the flesh is tender and yields easily when gently pressed.
5. 5
   While roasting, whisk together the white miso, mirin, maple syrup, soy sauce, and grated ginger in a small bowl until smooth and glossy.
6. 6
   Remove tray from oven and carefully turn aubergines cut-side up using tongs.
7. 7
   Spoon the miso glaze generously over the scored surface of each aubergine, letting it seep down into the diamond crevices.
8. 8
   Switch your oven to the high grill setting (broil). Return the aubergines under the grill for 3 to 4 minutes, watching closely, until the glaze is bubbling, sticky, and charred in spots.
9. 9
   Transfer to a serving platter, scatter toasted sesame seeds and sliced spring onions over top, and serve warm with a spoon!

🥗 Nutrition Facts (Per Serving)