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Take_Stock_Magazine_Miso_Turmeric_Glazed_Aubergine_recipe

Miso Turmeric-Glazed Aubergine

Derek Sarno, chef director & co-founder at Wicked Kitchen
Serves: 3-4
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Ingredients

  • FOR THE GLAZE
  • 100ml mirin
  • 2 tbsp miso paste
  • 2 tbsp maple syrup
  • 1 tsp ground turmeric
  • 4 garlic cloves, crushed
  • 1 tsp very finely chopped lemongrass (1β„β‚ˆ of a lemongrass stick)
  • FOR THE AUBERGINE
  • 3 medium aubergines, sliced in half & scored
  • 2 tsp vegetable oil
  • 35g salted peanuts or cashews, roughly chopped
  • 2 spring onions, sliced
  • 1–2 small red chillis, deseeded & thinly sliced
  • Handful coriander, roughly chopped
  • Handful chickpeas

Method

  1. Preheat the grill to hot. Whisk together the glaze ingredients
  2. Brush the skins of the aubergine with oil and apply half the glaze to the cut side of the aubergine, making sure it gets in between the cracks of the score lines. Marinate for 15 minutes (any longer the aubergine will become soft and soggy)
  3. Grill skin-side up for 10 minutes until the flesh is tender, then baste the scored side with more glaze. Carefully turn the aubergine over and grill flesh-side up for 4-5 minutes, until browned and lightly charred. Check the aubergine regularly to make sure it’s not sticking to the bars
  4. Brush the cooked aubergine with the remaining glaze, then top with the nuts, spring onions, red chillis, chickpeas and coriander
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