A few years ago I would never had guessed that sushi would become one of my favorite foods for weekend nights out. I used to write it off as being too simple and blunt. It’s anything but. It’s very healthy and surprisingly easy to make after you buy some simple and cheap equipment. We keep going to one specific restaurant that seems to have the best quality of fish, and mostly we order the same things each time. So, one night I decided to order none of the usual, and try all the items that sounded weird. Most of them were exactly that… weird, but one surprised me with its simple combination. Aubergine and miso paste. Here is my interpretation of the dish….
– 2 aubergines cut in half (each half should be 1 inch thick)
– 3 tbs sweet miso paste
– 2 tsp brown sugar
– 1 tsp fresh ginger juice (crush it in a garlic crusher)
– 1 tbs soy sauce
– 2 tbs mirin
– 1 tsp rice vinegar
– 1 sesame seeds
– 4-8 tbs peanut oil
1. Make small cuts (like in the picture) a few millimeters deep, and sprinkle with salt, rub them and let them rest for 30 mins. They will start to sweat and that’s what removes some of the bitterness.
2. Pat them dry with kitchen paper and bring a skillet to medium heat. Add 1-2 tbs oil for each aubergine and place them flesh side down. Cook for about 15-20 mins. Half way through, turn them flesh side up for 2 minutes to help the inner part of the flesh under the hard skin to cook as well and then flip them back again.
3. Meanwhile in a bowl, mix the sugar, miso, mirin, vinegar, soy and ginger and set aside.
4. Once aubergines are cooked, dry them on paper towels and place in an oven safe baking dish. Spoon a layer of miso mixture on each one and place under the grill for a few minutes until the mix caramelizes. Take care not to burn them cause it will happen fast if left unattended.
5. Sprinkle sesame seeds for decoration and serve warm.
1. It is important to use the white miso (which actually looks yellow) cause the others are too strong… the pictures are from brown miso since I couldn’t find the sweet one.
2. Aubergines will absorb insane amounts of oil so don’t be tempted to add more. Let the gentle heat slowly soften them and the oil will come into play half way through the cooking time.
…for more recipes from us, check out our archives.