Hatcho Miso Glazed Aubergine

Miso glazed aubergine is a very popular Japanese dish enjoyed as a starter or as a side.

Ingredients

• 1 Aubergine
• 1 tsp Clearspring Sea Salt to rub on aubergine
• 1-2 tbsp Clearspring Sesame Oil

For the Glaze

• 3 tbsp Clearspring Sweet White Miso
• 1 tbsp Clearspring Hatcho Miso
• 1 tbsp Clearspring Mikawa Mirin
• 2 tbsp Clearspring Rice Malt Syrup
• 1 tbsp Water

Method

1. Use a peeler and peel the skin of the aubergine into long strips. Slice into 2cm chunks and place them on a large plate or a tray. Rub some sea salt on both sides of the flesh of the aubergine and leave it for 10-15 minutes to extract the moisture.
2. Wipe salt off the aubergine with a tea towel or kitchen paper.
3. Add sesame oil to a frying pan on medium heat, and cook the aubergine on both sides until golden.

1. Mix all the ingredients for the glaze into a pan and mix with a spatula. Heat the paste to help soften the miso. Continue to mix until it has a creamy consistency.
2. Place the glaze on top of the cooked aubergine and sprinkle toasted sesame seeds.
3. Serve warm.

Recipe by Lisa Dawson