I’ve recently discovered what could be one of my favourite veg dishes: Grilled Miso Aubergine.I came across it for the first time when I visited Machiya, London (I’ll be reviewing them in the coming week).
Eating the Grilled Miso Aubergine was like a revelation. The aubergine was so ridiculously creamy that you could scoop the flesh away from the skin. They also topped the aubergine with shichimi togarashi — a popular Japanese spice mixture containing ground red chilli pepper and Japanese pepper (sanshō), roasted orange peel, black and white sesame seeds, hemp and poppy seeds, ground ginger and seaweed (nori). And they also sprinkled walnuts, for a bit of a crunch.
I was surprised I hadn’t discovered this during my visit to Japan but I’m so glad that discovery happened anyway!
I did my research on how to make grilled miso aubergine and it seemed simple enough. I was going to make it the same way Machiya does, but then I thought about doing things slightly differently.
I recently make dukkah (duqqa), an Egyptian condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables, but you can also add it to cooked vegetables. In fact, I recently followed a recipe by Rita Serano from her book Vegan in 7, where I oven-baked slicec of cabbage and topped these with dukkah.
Long story short, I thought ‘why not make grilled miso aubergine with dukkah instead?’ And so I did. It turned out not too different from Machiya’s but nevertheless a variation and I love it!
I’d be curious to know of more variations that I can make with grilled aubergine. If you have any ideas, do post in the comments section below.
Till next time!
Time: 45 minutes
I N G R E D I E N T S
- 2 medium aubergines
- 4 tsp miso paste
- 2 tsp runny honey
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- thumb-sized piece root ginger, peeled and grated
- 1 clove garlic, peeled and crushed
- 2 scallions, green stalks sliced
- 2 tsp shichimi togarashi
- dukkah (75g walnuts, 25g white sesame seeds, 1 tbsp coriander seeds, 1 tbsp cumin seeds – ground together to a rough crumble)
- 120g rice (optional), cooked and sprinkled with shichimi and scallions
M E T H O D
- Preheat the oven to 180°C, in fan mode.
- Slice the two aubergines lengthwise. That would leave you with four halves.
Score the flesh in a diamond pattern, taking care not to cut through the skin.
Line a baking sheet with greaseproof paper and lay the aubergines on top, cut sides up.
Mix the miso, honey, soy sauce, sesame oil, ginger and garlic with 1-2 tablespoons of water to make a smooth paste.
Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft.
- In the meantime, prepare the dukkah. Mix all the ingredients together and using pestle and mortar, grind to a rough crumble. You can also use a blender.
Sprinkle with the dukkah, sliced scallions, shichimi and serve with a side of rice.