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GRILLED MISO AUBERGINES

GRILLED MISO AUBERGINES

Servings: 4

Ingredients

2 aubergines
Canola oil, for frying
2 spring onions, diagonally sliced, to garnish

MISO SAUCE:
½ cup miso
¼ cup brown sugar
¼ cup mirin
3 tbsp ginger, grated
2 tbsp soy sauce
1 tsp NOMU Vegetable STOCK

Directions

Wash the aubergines and cut in half lengthways. Use a knife to score the cut side of the aubergines in a diagonal pattern.
Add enough oil to cover the bottom of a heavy-based frying pan and place over medium heat. Once the oil is hot, place the
aubergine halves cut side down in the oil and fry until lightly browned (approx 3 minutes). Turn the aubergines over and
fry on the other side for another 2 to 3 minutes to soften.

Preheat the oven to grill. Prepare the miso sauce by adding all the ingredients into a bowl and stirring until the sugar has dissolved.

Place the lightly fried aubergines onto a greased baking tray, cut side up. Generously spread the miso sauce over the aubergine halves and grill until the miso sauce turns brown and starts to bubble (do not allow to burn).

Remove from the oven and serve warm garnished with spring onions.

Ingredients

2 aubergines
Canola oil, for frying
2 spring onions, diagonally sliced, to garnish

MISO SAUCE:
½ cup miso
¼ cup brown sugar
¼ cup mirin
3 tbsp ginger, grated
2 tbsp soy sauce
1 tsp NOMU Vegetable STOCK

Directions

Wash the aubergines and cut in half lengthways. Use a knife to score the cut side of the aubergines in a diagonal pattern.
Add enough oil to cover the bottom of a heavy-based frying pan and place over medium heat. Once the oil is hot, place the
aubergine halves cut side down in the oil and fry until lightly browned (approx 3 minutes). Turn the aubergines over and
fry on the other side for another 2 to 3 minutes to soften.

Preheat the oven to grill. Prepare the miso sauce by adding all the ingredients into a bowl and stirring until the sugar has dissolved.

Place the lightly fried aubergines onto a greased baking tray, cut side up. Generously spread the miso sauce over the aubergine halves and grill until the miso sauce turns brown and starts to bubble (do not allow to burn).

Remove from the oven and serve warm garnished with spring onions.

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