Miso Glazed Aubergine

Ingredients

• 2 large aubergines, halved lengthways
• 4 tbsp white miso paste
• 3 tbsp mirin
• 2 tbsp sake
• 4 tsp sugar
• 2 tbsp sesame oil
• 1 tbsp sesame seeds, toasted
• 4 spring onions, sliced fine

Method

1. Score the flesh

   Cut a deep diamond pattern into the cut faces without going through the skin. The cuts let heat and glaze into the middle instead of leaving a raw core under a burnt top.

2. Roast face down first

   Brush with the sesame oil and roast cut-side down at 200°C for 20 minutes. Face down, the flesh steams in its own moisture and collapses to silk — this is the step that matters most.

   20 min

3. Make the glaze

   Simmer the miso, mirin, sake and sugar together for two minutes until glossy and thick enough to coat a spoon. Do not let it boil hard; miso scorches and turns bitter fast.

   2 min

4. Glaze and grill

   Turn the halves over, spread the glaze thickly on and grill until blistered and caramelised in patches. Watch it constantly — there is about 30 seconds between caramelised and burnt.

   5 min

5. Finish

   Scatter with sesame seeds and spring onions and serve warm rather than hot.