Aubergines with Miso.
by a tale
Aubergines are weird. Their consistency can differ from crisp to squishy so easily. My favourite way of preparing aubergine is to simply bake it in the oven, drizzled with olive oil, some rosemary and salt. Its tasty, of course, but trying something new was definitely overdue. I eat them with a small salad, just greens, tomato and spring onions.
1 tbs of genmai miso
1 tsp sugar
1 tbs rice vinegar
1 tbs sweet rice wine
2 small aubergines
some peanut oil
Preheat oven to 200°C. Wipe aubergines and cut them into about one centimetre thick slices. Put the slices on an oiled baking tray and brush the top with a little more and bake for approximately 20 minutes. The aubergines should be soft and melting.
To make the miso dressing, heat sweet rice wine in a small saucepan and warm gently. Stir in the miso paste and sugar. When the mixture has dissolved, remove from heat, let cool and stir in the rice vinegar.
Take out aubergines, brush with the miso dressing and put them back into the oven until the dressing has caramelised a little. Toss over some roasted sesame to finish.