Miso is a thick paste made from soybeans that have been fermented with salt and koji spores. It’s available in supermarkets and organic food stores and often used to make Japanese miso soups. Nutritiously healthy, the paste is high in plant-based protein, nutrients and compounds.
Miso-Glazed Eggplant [Vegan]
Two to three small/medium-size aubergines (4-6 halves).
- 1 tablespoon brown miso paste
- 2 tablespoons sherry vinegar
- 3 tablespoons olive or veggie oil
- 1 teaspoon granulated sugar cane
- Wash aubergines and pat dry. Cut them in half, lengthwise. With tip of a sharp knife, score a diamond pattern in the flesh going all the way through, without penetrating the skin. Gently push downwards on each side of the halves to slightly open the diamond pattern. Place aubergines in a baking tray lined with parchment. Brush tops with the glaze ensuring that some of it seeps into the slits. Roast in preheated oven on middle rack between 30 to 45 minutes (longer with bigger aubergines), or until tops are roasted. Half way through roasting, lightly brush tops with glaze. If you prefer your aubergines very charred, at the end of the roasting time, raise the oven rack and broil them for a short minute. Remove from oven. Sprinkle tops with roasted sesame seeds immediately.
- Allow to cool for a short while and serve warm. Sprinlke tops with chives and fresh mint leaves or eat them plain. They can be enjoyed warm or chilled with a crisp rucola or garden salad (the flesh is less soft when cooled).