Miso Glazed Eggplant

Suitable for vegans and vegetarians. Serves 1, or serve as side dish.

Miso is not only delicious, but it is and incredibly versatile ingredient. I have been experimenting a lot lately with different uses for it and found that it makes an incredible base for a sticky bbq style glaze. This glazed eggplant makes an interesting, complex, deeply flavourful side dish but could also be served on its own over rice or noodles.

The key to this dish is to apply the glaze to almost cooked eggplant and then to blast it with high heat. This will ensure that the sugars in the glaze caramelise and leave you with a shiny and sticky exterior.

Ingredients:

• 1 large eggplant, chopped in half lengthways, 
• 1 tbsp miso paste, 
• 2 tbsp hot water, 
• 1 tbsp honey, 
• 2 tsp soy sauce, 
• 2 tsp apple cider vinegar, 
• 1 tsp Chinese black vinegar (Chinkiang), 
• 1 tsp red chilli flakes, 
• sesame seeds and roughly chopped coriander to garnish.

Method:

• Turn oven on to the highest broiler setting (or 250c if you do not have a broiler setting) and let preheat.
• Generously salt the exposed flesh of the eggplants and set them aside for 30 minutes. This will draw a lot of the moisture out of them and make for a better texture down the line. After 30 minutes, pat dry with a clean towel and brush off any excess salt.
• To prepare the glaze, add the miso to a bowl along with the hot water. Whisk together to ensure that the miso has fully dissolved. Then add the honey, soy sauce, vinegars, and chilli flakes and mix thoroughly until well combined.
• Place a large pan over medium high heat with 2 tbsp of oil. Score the flesh side of the eggplants in a crosshatch pattern and place flesh side down on the pan.
• Cook the eggplants for 3-4 minutes or until they start to brown slightly. Then reduce heat to low, add a couple of tbsp of water to the pan, and cover. Let steam for 7-10 minutes or until the eggplants are soft, adding more water whenever the pan is dry.
• Place the eggplants flesh side up on a baking tray and brush generously with glaze.
• Place the baking tray in the oven and let cook for 3 minutes. Remove the eggplants and apply another layer of the glaze.
• Cook for another 3-4 minutes or until the glazed surface looks shiny and sticky and the edges of the eggplant have charred slightly.
• Let cool for 2-3 minutes. Garnish with sesame seeds and coriander and serve while warm.