Roasted miso aubergines

Roasted miso aubergines

Total: 1 hr 30 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 183 kcal
, Fat: 9 g
, Carbohydrate: 19 g
, Protein: 5 g

Aubergines are one of my favourite vegetables. The trick is to make sure that the roasting process is long and slow so that the flesh becomes very soft. The umami taste of the miso marinade jazzes up the otherwise bland aubergines perfectly. Add a couple of fresh, crunchy spring onions on top for contrast and serve with pita bread.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Aubergines

3 aubergines, halved lengthwise
2 tsp sea salt
2 tbsp olive oil

Marinade

90 g miso paste, light brown
1 tsp ginger, finely grated
1 garlic clove, finely chopped
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp water

Finish cooking

2 tbsp toasted sesame seeds
2 spring onions incl. green parts, cut into thin rings
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How it's done

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Aubergines

Score diagonally across the cut surfaces of the aubergines, but do not slice all the way through. Salt the aubergines and leave to absorb for approx. 30 mins. Wipe away the resulting liquid with a piece of kitchen paper, brush the aubergines with oil.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C, remove.

Marinade

Mix the miso paste with all the other ingredients up to and including the water. Brush the aubergines with the marinade.

Finish cooking

Approx. 15 mins. in the centre of an oven preheated to 200°C. Serve the aubergines with the sesame and spring onions.

Good to know
Serve with: Pita bread or rice

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