It actually pains me to write up this recipe as I am currently fasting (well, for a few hours anyway - I consider any period longer than an hour without food to be a fast), for the annoying blood glucose test that is being forced upon me to due to my doctor's diplomatic classification of my pregnancy as "AMA" (advanced maternal age). Anyway.... eggplant miso is one of my favourite dishes which I used to order at Tsunami restaurant when I lived in Clapham. I have tried it a few times unsuccessfully at home but this time think I nailed it so here goes (although I would love to hear if you think you know the ultimate recipe - always room for improvement!)
What you need:
1 large or several smaller eggplants/aubergine 3 tbls sesame oil 4 tbls white miso (from Citysuper) 2 tbls rice vinegar 2 tbls tamari/soy sauce 1 tbls water 2 tsp coconut sugar 1 inch knob peeled & grated ginger 1 spring onion 2 tbls sesame seeds 1 tsp chilli flakes rice to serve
Method:
Preheat the oven to 190c.
Slice your eggplant lengthwise, score the flesh with a knife and brush with a little of the sesame oil, reserving 1tbls for your sauce.
Bake until the flesh is soft and you can practically spoon it out. This depends on the size and depth of your eggplant but this large long one took around 30 minutes.
During the baking time whisk together the miso, soy/tamari, 1 tbls sesame oil, sugar, water and ginger.
Once the eggplant is soft, turn off the oven and turn on the grill.
Brush your eggplant with at least half of the miso mixture and grill for 2-3 minutes until it bubbles brown. Remove from grill and brush with the remains. Grill for another 2-3 minutes until bubbling brown.
Garnish with sesame seeds, dried chilli flakes and chopped spring onions.
Serve with rice for a light lunch or as a side to a main meal.
Serves 2 (except I ate it all).