Liquorice Miso-Glazed Aubergine Recipe, by Alexina Anatole

"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...

MORE: See Alexina's Top Picks of Sous Chef ingredients

Ingredients for Miso Aubergine Serves: 4

How to make Miso Aubergine

  1. Preheat the oven to 190°C fan/210°C/425°F/gas mark 7.
  2. 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. 
  3. Meanwhile, make the glaze by whisking together all the ingredients in a small bowl.
  4. 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. 
  5. 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.
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