This baked aubergine is a twist on the miso aubergine (nasu dengaku) served in Japan. It is very easy to make and can easily be scaled if you have guests. Serve with rice for a light lunch, or as part of a Japanese-style banquet.
The miso – maple sauce can also be spooned over roasted vegetables or as an unusual topping for jacket potato!
Garlic Miso – Maple Aubergine
Delicious aubergine side dish, combining the perfect balance of sweet maple syrup and savoury garlic miso.
Servings: 2
Equipment
- Oven
Ingredients
- 1 aubergine
- 1 tbsp Umami Chef Garlic Miso
- 1/2 tbsp Toasted Sesame Oil
- 1/2 tbsp Dark Maple Syrup
Instructions
- Cut the aubergine in half and score in a crosshatch pattern
- Bake at 180C for 20 minutes
- Whilst the aubergine is cooking, mix together the miso, sesame oil and maple syrup in a small bowl
- Spread the miso mixture onto the part cooked aubergine.
- Bake for a further 10 – 15 minutes, until golden brown.
