Miso and yuzu aubergines
The umami flavour of miso paste works really well with aubergines; the ‘meaty’ flavours are lifted by the fragrant citrus sharpness of yuzu. Serve as a Japanese-style side dish or a vegetarian main for two.
Ingredients
- 8 baby aubergines or 2 large ones
For the marinade
- 50²µ/1¾´Ç³ú miso paste
- 1 tbsp honey
- 2 tbsp yuzu juice
- 1 tsp yuzu paste (yuzukosho) OR a combination of grated yuzu zest, finely chopped hot green chilli and salt
- 25g/1oz piece fresh root ginger, peeled and grated
- 2 garlic cloves, crushed
- 1 tbsp soy sauce
To finish
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 spring onions, shredded
- few coriander sprigs (optional)
Method
Cut the aubergines in half lengthways. Using the tip of a knife, score deep lines in a crisscross pattern in the flesh, cutting almost through to the skin. Put in a shallow dish.
Mix all the marinade ingredients together and pour over the aubergine, rubbing the marinade into the cuts. Leave to marinate for at least 30 minutes and up to 2 hours.
Light the barbecue, then wait until the flames have died down and the coals are white hot. Lift the aubergines out of the marinade and brush with the sesame oil. Grill, turning regularly, until the flesh has softened and the skin is nicely charred. If you are using large aubergines, keep them on cooler parts of the barbecue so they can cook through before becoming too charred – this will take up to 30 minutes. Turn and regularly baste with the marinade. Smaller aubergines can be cooked directly over the coals and will take less time.
To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using.
Recipe Tips
Baby aubergines work best as they cook through more quickly, without burning the outside.