Now that Halloween is behind us and Bonfire Night is nearly here, we really are truly into autumn! That calls for delicious food that you can create on your outdoor kitchen, wood fired oven or grill. After some sweet treats in the form of an indulgent chocolate lava cake, Mark Lloyd takes us back into flavour-packed savoury with a tasty Miso Roasted Aubergine side dish – perfect for vegetarian guests or as an accompaniment to an Asian-inspired meaty main. The quantities here are suitable for glazing two large Aubergines, so if you’re making up the dish for lots of people, simple multiply the numbers. Over to Mark…
MISO ROASTED AUBERGINE
I use 2 large Graffiti aubergines for this recipe as they look so good when served up and always get people talking. You can also use the dark purple aubergines more commonly seen in the shops, as the flavour is very similar indeed. I’ve designed this recipe to be cooked on an outdoor kitchen but it will work equally well on the grill or in the oven in your home, so it’s a winner even when you aren’t firing up the grill! Here’s what you need to have ready in addition to those aubergines we’ve already mentioned:
For the Glaze
- 1 tbsp red miso paste
- 1 tsp rice wine vinegar
- 1 tsp honey
- 1 tbsp tamari or soy sauce
- A pinch of dried chilli flakes
Mix together all of the ingredients above for the glaze, simple as that.
Split both of the aubergines lengthways from the top to base. Score them in a criss-cross pattern, making sure not to pierce the skin. Heat a sauté or frying pan with 2 tbsp of vegetable or rapeseed oil and brown the aubergines over a medium heat. Once they’ve browned, transfer them to a roasting tray or ovenproof dish and place in the oven, wood-fired oven or in a closed grill for 25 mins. After 25 minutes, start to glaze the aubergines with the miso glaze and return to the oven or grill to allow the glaze to become sticky. Serve with some pickled ginger, lime wedges and some kimchi – perfect!
interested in more autumnal recipes, here’s our delicious pan Haggarty recipes by Mark Lloyd.