This is another of Reiko's recipes from Hashi cooking
Reiko has a recipe book coming out in October, which I'm sure will do her recipes justice much more than my amateur attempts!
Ingredients (4 generous side portions):
2 good size aubergines
3 tbsp miso paste
1 tbsp sugar
2 tbsp mirin
2 tbsp sunflower oil (or whichever oil you prefer)
Using a veg peeler, peel vertical one inch strips off the aubergines (see the pic below). Cut the aubergines into one inch thick pieces
Brush one side of each piece and place under a medium grill (oiled side up). Grill for about 8 minutes until lightly browned.
Turn over, brush the uncooked side with remaining oil and put under the grill for another 5 minutes, until lightly browned on that side too and soft to the touch. If the aubergine is still firm, it may need a couple more minutes.
Whilst the aubergines are cooking, mix the miso, sugar and mirin in a bowl. Heat in the microwave for one minute (or simmer in a small saucepan for 2-3 minutes). The sauce needs to be thick enough to sit on top of the aubergine, if it's too watery add a little more miso and sugar; if too thick, add a little water.**
Paste the miso sauce on top of each piece of aubergine, giving a good covering. Put the aubergine back under the grill (paste side up). Grill for 1-2 minutes, until the miso sauce starts bubbling. Watch them carefully, as the miso sauce burns easily.
I served them with tuna steaks and wasabi mashed potatoes and saved a little of the miso paste to use as a sauce on the side. Absolutely delicious!
**This sauce can be kept in the fridge for up to two weeks. It makes a delicious dip.
|Aubergines: peeled and ready to grill|
|Cooked aubergines, with miso paste ready for the final grilling|
|Not a great pic - but miso aubergine with tuna steak and wasabi mashed potato|