Hatcho Miso Glazed Aubergine

• Servings

  4 PEOPLE

Ingredients

• 1 Aubergine

• 1 tsp Sea Salt to rub on aubergine

• 1-2 tbsp Clearspring Sesame Oil

• FOR THE GLAZE

• 3 tbsp Clearspring Sweet White Miso

• 1 tbsp Clearspring Hatcho Miso

• 1 tbsp Clearspring Mikawa Mirin

• 2 tbsp Clearspring Rice Malt Syrup

• 1 tbsp Water

Directions

1. Use a peeler and peel the skin of the aubergine into long strips. Slice into 2cm chunks and place them on a large plate or a tray. Rub some sea salt on both sides of the flesh of the aubergine and leave it for 10-15 minutes to extract the moisture.

2. Wipe salt off the aubergine with a tea towel or kitchen paper.

3. Add sesame oil to a frying pan on medium heat and cook the aubergine on both sides until golden.

4. Make glaze

5. Mix all the ingredients for the glaze into a pan and mix with a spatula. Heat the paste to help soften the miso. Continue to mix until it has a creamy consistency.

6. Place the glaze on top of the cooked aubergine and sprinkle with toasted sesame seeds.

7. Serve warm.