Berinjela assada com miso (nasu dengaku)

Ingredientes

• 3 - 4 medium aubergines
• 2 tbsp sesame oil for brushing
• Miso Glaze:
• 1/4 cup red miso
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp water
• 1 tbsp white sugar
• 1/2 tsp chilli paste (optional)
• To garnish:
• fresh chilli (sliced)
• spring onion (sliced)
• toasted sesame seeds

Modo de preparo

1. 1

   Preheat the oven to 220 degrees C

2. 2

   Cut the aubergines in half lengthwise and then cut each half in half lengthwise

3. 3

   Using the tip of a knife, cut an incision in criss cross pattern down each quarter making sure not to cut through the skin

4. 4

   Place the egg plant on a baking sheet and brush with the sesame oil

5. 5

   Roast for 20 – 25 minutes until the skin is beginning to shrivel and the flesh is soft

6. 6

   Make the glaze by placing all the glaze ingredients into a small saucepan

7. 7

   Place over a medium heat and stir until the glaze is warmed through and the sugar has dissolved Add a splash more water if the glaze is too thick. Set aside

8. 8

   Once the egg plant is cooked, remove from the oven and turn the oven to grill

9. 9

   Brush the aubergine with the miso glaze.

10. 10

    Place under the grill, about 10cm from the heat, and broil for about 5 minutes, until the glaze begins to bubble and looks shiny. Check regularly to ensure it does not burn (a few charred edges is fine)

11. 11

    Serve immediately sprinkled with sliced chilli and spring onion and some toasted sesame seeds