ADIP:Spicy Glazed Aubergine
ADIP
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ADIP
The dish is inspired by nasu dengaku, Japanese miso-glazed aubergine. Think soft, roasted aubergine halves with a sticky-sweet miso glaze that’s full of umami goodness. Minimal effort, maximum flavour.
Ingredients
- 1 aubergine
- 1 tbsp black bean rayu
- 1tbsp (a scoop) peanut butter
- 1 tbsp tahini
- 1/2 tbsp white miso
- Honey or sugar to taste
- Sesame seeds
- Oil for frying, I used rapeseed
- Salt
- 2 plum tomatoes
- 1/2 shallot
- 1 tsp grated ginger
- Handfull coriander
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- Salt
Directions
Cut the aubergine in half lengthways, then score the flesh, making sure not to cut through the skin.
Season with a little salt, then shallow fry flesh-side down for 5-10 minutes over a medium heat. Blot any moisture from the skin with a paper towel, then flip the aubergine and cook for another 3-5 minutes, skin-side down. Transfer to a baking tray.
You can dice the tomatoes with the skin on or off. If you're taking the skin off, blanch them in boiling water for 30 seconds, then run them under a cold tap or place in an ice bath. Peel the skin, remove the seeds, then finely dice. Mix with chopped shallots, coriander, grated ginger, rice vinegar, sesame oil, and salt.
Mix the peanut butter, tahini, white miso, black bean rayu (or any of the White Mausu oils), and honey together until smooth. Spread the glaze over the aubergine, making sure to lightly press it into the flesh. Bake in a very hot oven or under the grill for 5 minutes, making sure it doesn't burn. Garnish with sesame seeds.
Top the hot aubergine with the tomatoes and a little more chilli oil.
