Sticky Miso-Glazed Aubergines

Miso-glazed aubergines are irresistible

Aubergines are such a wonderful ingredient, because they can be used in so many different ways. Many cuisines include aubergine dishes with a wide variety of interesting flavour combinations. Think of Thai and Indian aubergine curries, stuffed Greek aubergines, Middle Eastern baba ganoush and now Japanese sticky miso-glazed aubergines. The salty tanginess of this miso glaze goes perfectly with the fleshy meatiness of aubergines.

Aubergines are a rich source of antioxidants

Aubergines are a member of the nightshade family (the same family as tomatoes and potatoes). Despite often being referred to as a vegetable, botanically speaking they are actually a berry. I know, weird right? Aubergines also have two other common names – brinjal and eggplant. They are a good source of fibre, and the skin in particular contains a lot of antioxidants. They are also a good source of vitamins B1 and B6, manganese and copper. One important thing to note with aubergines though, is that although they are very low in calories, they absorb oil very quickly. So, when cooking aubergines, try not to be too eager with the oil!

Japanese flavours

Miso is a traditional Japanese ingredient. Today it is not only used in Japan, but is very popular throughout the rest of the world. It is traditionally made of soya beans which are fermented with salt and the ‘koji’ fungus. Sometimes other ingredients are added, such as rice or barley malt or seaweed. Mirin is another important Japanese ingredient. It is a type of rice wine relatively similar to sake. It is however much sweeter and has a much lower alcohol content. If you can’t get hold of mirin, you can substitute it with rice wine vinegar mixed with a little sugar or honey, or a dry sherry or sweet marsala wine with a little sugar. In this recipe I would recommend substituting with rice wine vinegar with a little sugar or honey mixed into it.

Miso-glazed aubergines are a vegan’s dream

This recipe is not only vegetarian, but also vegan. Substantial and satisfying, it is the perfect side for a barbecue and a great substitute for a meat main at a dinner party. Sticky, sweet and tangy, this dish will disappear before you can even blink.

Before cooking the aubergines, you must ‘degorge’ or salt them. This is to draw out any bitter juices. Cut your aubergines as required for the dish you are making. Sprinkle the cut areas of the aubergines generously with salt, then leave on a tray or in a colander in the sink to drain for about 30-40 minutes. They will release a brownish liquid. Discard this and wash the aubergines well. Dry them well with paper towel, then cook as desired. Today, aubergines are not as bitter as they used to be, but I would still advise preparing them in this way, just to be on the safe side.