Miso-glazed aubergine with pickled radish and sesame seeds

BARBECUE / MAIN DISH / MEAT & GAME / THREE WAYS WITH / VEGETABLES / SUMMER

INGREDIENTS

(Serves 4)
  • 2 large aubergine
  • 2 tbsp white miso paste
  • 1 tbsp sake or dry sherry
  • 2 tbsp mirin
  • 2 tbsp brown sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 30g caster sugar
  • 30ml white wine vinegar
  • A few black peppercorns
  • 1 bay leaf
  • 1 tbsp toasted sesame seeds
  • 2 spring onions, finely sliced
  • 10 radishes, finely sliced

A real favourite on our Vegetarian bbq course this delicious recipe hails from japan “Nasu Dengaku” and can be made in the oven but will not have the same smoky tones that you achieve on the barbecue. The pickled radish is a good foil to the sweet, charred aubergine and works with many other vegetables too!

METHOD

DIFFICULTY: Easy

Half an hour before you’re ready to cook, light the charcoals for your barbecue, either using a chimney starter, or straight onto the base of the barbecue. When the flames have died down and the coals have turned white, the barbecue is ready to cook on.

To make the miso glaze, whisk together the miso, sake, mirin, sugar, rice wine vinegar and sesame oil.

Slice the aubergine in half lengthways and carefully score the flesh of each half with a sharp knife to create a crosshatch pattern. Brush or spoon the glaze over the cut side of the aubergines and sprinkle with a little salt.

Place cut side up over indirect heat on the barbecue for 20-30 minutes, or until the aubergine is tender all the way through. Spoon over a little more of the glaze every so often during the cooking time.

Once the aubergine is tender, turn it over onto direct heat for 2-3 minutes until you have a glazed finish and dark chargrill marks.

While the aubergine is cooking, quickly pickle the radishes. Bring the sugar, vinegar, peppercorns and bay leaf to the boil in a small saucepan. Pour this over the sliced radishes in a small bowl and leave to cool. This can be made ahead of time and will keep in the fridge for up to a week.

To serve, place the glazed aubergines onto plates and sprinkle with the sesame seeds and sliced spring onion. Drain the radishes from the pickling liquor and serve alongside.

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