Miso Aubergine - Air Fryer method
Miso aubergine (that's Nasu no Miso-ni in Japanese) now seems to be firmly established on the menus of many Japanese restauarants here in London. I can see why that is - the flesh of an aubergine cooks down to a lovely soft, squidgy pulp and easily takes up whatever flavour you want to pair it with - which in this instance is a miso sauce containing miso, cooking sake and mrin. The sauce is also ready in a jiffy - about 3 minutes in a saucepan is all it takes. It's an easy, flavourful win in a busy restaurant kitchen. And there's no reason why you can't make this at home as well.
I must have made this recipe a hundred times before using an oven to bake the aubergine but I've recently found I can cook it even faster in an air fryer - just get your air fryer up to temperature and then pop in your prepped aubergine halves for around 13 - 15 minutes until soft and nicely browned. You can use the cooking time to make your sauce. Then it's just a matter of plating up, drizzling with your miso sauce and garnishing - I used white toasted sesame and the white part of a spring onion here but there are lots of other garnishes that would work too.
If you think you would like to give this recipe a try, you can find the Youtube tutorial by clicking Miso Aubergine - Air Fryer Method or by scrolling to the bottom of the page. The written recipe is just below.
My Air fryer is https://instantpot.co.uk/shop-all-products/instant-pot/instant-pot-vortex-versazone-12l-pfas-free-air-fryer-black-pepper/
Happy cooking! Kurumi XXXX.
Ingredients: makes 2 servings
1 aubergine / eggplant
1 tbsp vegetable oil
For the miso sauce:
50g / 1.8oz miso
1.5 tbsp sugar
1 tbsp mirin
1 tbsp cooking sake
For the garnish:
2 tsp toasted white sesame seeds
5cm / 2 inches white part of spring onion, thinly sliced
Air fryer - 200’C / 392’F for 13-15 minutes
How to:
Slice the aubergine in half longways.
Use the tip of your kitchen knife to cut diagonal scores into the flesh. Change the direction of your cut to create a diamond pattern.
Put the aubergine halves in a bowl and cover with cold water. Put a small plate over the top to keep the aubergine from floating. Soak for 10 minutes before draining.
When the time is up, pat the aubergine dry and brush the vegetable oil over the flesh.
Heat up your air fryer to 200’C / 390’F. Place the aubergine halves in the air fryer and cook for 13-15 minutes until the flesh is soft and slightly browned on top.
Meanwhile, to make your miso sauce, put the miso into a small sauce pan. Add the sugar, mirin and cooking sake. Turn on the heat to medium and stir until you get a nice smooth sauce which should take about 3 minutes. Don’t over cook as the sauce will become too salty.
When the aubergine halves are cooked, transfer to serving plates. Drizzle the miso sauce over the aubergine.
Sprinkle with the toasted white sesame seeds and garnish with the spring onion. Serve immediately..
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