About the Recipe
He would definitely have asked for more of this dish. Baked in its skin, the aubergine dissolves into a soft velvety treat and topping it in a sweet miso sauce makes it completely irresistible - just pop a few edamame on the sauce for colour. Can your senses resist it? I don't think so.
Ingredients
1 large aubergine
3 tbsps white miso
3.5 tbsps brown sugar
2 tbsps water
2 tbsps veg oil
1 tbsp mirin
1/2 tsp soy sauce
Preparation
top and tail the aubergine and cut it into 4 chunks
soak the chunks in salted water for 20 mins to remove the bitterness
heat your over to 200C/300F, dip the aubergine chunks in the veg oil and bake for 20 mins
combine the miso, sugar, water, mirin & soy sauce in a small pan and stir until the miso and sugar have dissolved
bring the pan to the boil and then remove from the heat
(there will be more sauce than you need but you can store the leftover sauce in your fridge for up to 1 month)
place each aubergine chunk on a plate and spoon some sauce over each chunk
your baked aubergine is ready to serve. garnish with some salad leaves and eda-mame