Whole roasted miso aubergine

From Stirring Slowly

A non-meat-based dinner option that is both tasty and filling is, to us, a wondrous thing – and this recipe for Whole Roasted Miso Aubergine, from the lovely book that is Stirring Slowly by Georgina Hayden (Square Peg, £20) is all that and more.

This is a dish that’s on the lighter side, so it’s a good option for those suffering from heat/humidity fatigue. Plus, aubergines are at their best from May to October, so now’s the prime time to cook with them. The thing we really like about this recipe is that it involves massaging an aubergine. And why not?

Ingredients to serve four:

3cm piece of ginger
4 garlic cloves
2 small green chillies
2 aubergines
Sea salt and freshly ground black pepper
Groundnut oil
200g vine cherry tomatoes
4 spring onions
½ a bunch of coriander
1 lime
1 tablespoon tamarind paste
½ tablespoon honey
3 tablespoons white sweet miso

Process:

Preheat your oven to 180°C/gas 4.
Peel the ginger and garlic and finely slice the chillies.
Pierce the aubergines all over with a paring knife, as if you were making incisions into a piece of meat.
Grate the ginger into a large mortar and pestle and bash together with the garlic, chillies and a good pinch of salt until you have a thick paste.

Mix in just enough oil to make it spoonable, then spoon the mixture over the aubergines and massage it into the incisions, really getting the flavours inside.
Place the aubergines in a large roasting tray, dot the cherry tomatoes around and pop into the oven for 40 minutes, turning a couple of times.

While the aubergines are cooking, trim and finely slice the spring onions and roughly chop the coriander, stalks and all. Put into a bowl, squeeze over the lime juice to coat and mix all together. Leave to one side. Mix together the tamarind, honey and miso and add enough water to make a thick glaze.

Remove the roasting tray from the oven after 40 minutes, turn the oven up to 200°C/gas 6, and drizzle the miso glaze over the aubergines. Pop back into the oven for a further 15 minutes to caramelise, then remove and leave to cool a little.

Working carefully, remove the stalks from the aubergines and discard them, then roughly chop the flesh in the tray into coarse chunks. Stir in the dressed spring onions and coriander and serve right away.

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