Liquorice Miso-Glazed Aubergine Recipe, by Alexina Anatole
By Alexina Anatole
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Easy
"Miso aubergine is a crowd-pleaser (and one of the best ways to eat this vegetable).
Here, Alexina adds liquorice, which brings a bittersweet note that plays off against the darker, umami flavours of soy and miso.
This is an adaptation of a Milli Taylor recipe and it’s a versatile dish that can be served alongside sushi rice and tenderstem broccoli for a light lunch, or alongside meat or fish for dinner."
Extracted from Bitter by Alexina Anatole (Square Peg, £27).
Bitter is a celebration of the complexity of sharp, tart and acidic flavours. With ideas and recipes you won't have thought of before...
Ingredients for Miso Aubergine Serves: 4
- 2 aubergines
- 2tbsp vegetable oil
- sesame seeds, toasted, to garnish
- 2 spring onions, finely sliced, to garnish
- For the glaze:
- 1tbsp white miso
- 1/2tsp caster sugar
- 2tsp sake
- 1tsp tamari (or soy sauce)
- 1tsp sesame oil (or 1/2tsp toasted sesame oil)
- 1/4tsp fine liquorice powder
How to make Miso Aubergine
- Preheat the oven to 190°C fan/210°C/425°F/gas mark 7.
- Cut each aubergine in half lengthways, then score the flesh quite deeply (without piercing through the skin) to create a cross-hatched pattern. Brush each half with the oil, then place on a baking tray and bake in the oven for 15–20 minutes until starting to develop some colour.
- Meanwhile, make the glaze by whisking together all the ingredients in a small bowl.
- Remove the aubergines from the oven and brush over the glaze, then return to the oven for another 15 minutes until caramelised and deeply golden.
- Allow the aubergines to cool for around 5 minutes, then scatter over the spring onions and sesame seeds and serve. I prefer to eat just the flesh, leaving the skin behind.
About the author
Alexina Anatole started her career on the trading floor in London. But food was always a big focus. After many years of watching the show, she decided to apply for MasterChef, and reached the final. Her book Bitter is a celebration of the complexity of sharp, tart and acidic flavours. With ideas and recipes you won't have thought of before. MORE: See Alexina's Top Picks of Sous Chef ingredients.
