miso and sesame glazed aubergine

This dish is based on an enduring classic of Japanese cooking called nasu dengaku. Serve with a salad of mustard greens or with some plain steamed rice sprinkled with finely sliced spring onions.

4 aubergines
4 tbsp groundnut oil

For the glaze:
2 tbsp hatcho miso paste
1 tsp toasted sesame oil
1 tbsp mirin (rice vinegar)
1 tbsp sake or similar rice wine
2 tbsp maple syrup
3 tbsp water
2 tbsp sesame seeds

View the full recipe at The Circus Gardener’s Kitchen →