The intense savory flavors of Miso Aubergine are utterly addictive. Fresh aubergine is scored in a criss-cross pattern and baked in the oven, before being glazed with a maple and miso dressing making this an umami-rich vegan dish that everyone will love.
Cut the stems off the top of the aubergine (eggplant) and slice them in half through the middle lengthwise.
Score the flesh of each half in a criss-cross pattern, being careful not to cut through the skin. Place on a large baking sheet lined with parchment paper, for easier clean up.
Brush the scored flesh with oil, sprinkle with sea salt and place each half face down on the sheet pan.
Bake for 20-30 minutes depending on the size of the eggplant, until it starting soften.
Meanwhile in a small bowl mix together the white miso, maple syrup, mirin, soy and sesame oil until it forms a smooth paste.
Take the softened aubergine halves out of the oven and turn them over so they are facing upwards.
Turn on the broiler/oven grill to high.
Brush each piece generously with the miso mixture.
Place under to the broiler/grill for 3-4 minutes more until the tops of the aubergines are browned.
Top with the sesame seeds and sliced scallions and serve!
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.