Miso-Glazed Aubergines

I get the impression that aubergines are a little under-loved by most people and that's a real shame because whilst they can be a bit rubbery and bland if you cook them badly, they're wonderful vehicles for flavour when handled with care.

This particular recipe uses a whole host of Asian flavours to create a sticky, sweet yet savoury vegetable dish that's perfect as a side dish but just as good as the main event with some rice on the side.

Miso-Glazed Aubergines
Serves 4-6

3 aubergines 
4 tbsp of mild olive oil 
6 tbsp of brown miso 
4 tbsp of honey 
3 tbsp of soy sauce 
4 tbsp of mirin 
3 tsp of sesame oil 

To serve:
toasted sesame seeds 
3 spring onions, sliced

Heat the grill to high. Halve the aubergines lengthways and score the flesh in a criss-cross pattern. 

Heat 3 tbsp mild olive oil in a frying pan and fry the aubergines, flesh-side down, for 5 minutes, then flip and cook for 5 minutes more. 

Make a paste with the brown miso, honey, soy sauce, mirin and sesame oil. Put the aubergines on a baking sheet and spread the flesh with the paste. Grill for around 4-5 minutes until bubbling. Sprinkle with toasted sesame seeds and sliced spring onions to serve.