Aubergines with Miso Glaze (nasu dengaku)
Halved aubergines roasted until the flesh is tender, then glazed under the grill with Miso Glaze.
- Type
- Recipe · Vegetables
- Prep
- 10 min
- Cooking
- 30 min
- Serves
- 4 people
Ingredients
- 2 long aubergines
- 2 tbsp vegetable oil
- 6 tbsp UMAMI Miso Glaze
- 1 tsp UMAMI Organic toasted white sesame
- 1 spring onion
Method
- 01
Preheat the oven to 200 °C. Halve the aubergines lengthways and score the flesh in a diamond pattern, without cutting through to the skin.
- 02
Brush the flesh with the oil and roast the aubergines cut-side up for 25 minutes, until tender.
- 03
Switch on the grill. Spread the Miso Glaze over the flesh in an even layer.
- 04
Place under the grill for 3–4 minutes, until the glaze bubbles and colours at the edges: keep an eye on it, as it burns quickly.
- 05
Finish with the sesame and the sliced spring onion and serve hot.
