2 medium aubergines
2 tbsp sunflower or vegetable oil
1 tbsp sesame seeds
For the sauce:
1 tbsp red miso (optional)
4 tbsp white miso (5 tbsp if not using red miso)
1 tbsp sugar
2 tbsp mirin, Japanese sweet cooking sake
100 ml dashi
Preheat the oven to 190°C.
Cut the aubergines in half lengthwise and use a knife to score the flesh in a criss-cross pattern. This help the sauce to permeate the aubergines. Brush each half with the oil and roast in the oven for 25-30 minutes, until the top of the aubergines are browned and cooked through.
In the meantime, place the miso, sugar, mirin and dashi in a pan and heat over a medium heat, stirring regularly, until the sauce has thicken.
When the aubergines are cooked, remove from the oven and spread a thin layer of the miso sauce over to top. Sprinkle with the sesame seeds and pop under the grill for a minute or so, until the sauce slightly caramelised (The sauce burn very quickly so keep your eyes on it when doing this).
Recipe Sourced From Feast of The World
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