Japanese Aubergine

Name: Japanese Aubergine
Yield: Serves 2
Cuisine: Japanese
Ingredients: 2 tablespoons sake; 2 tablespoons mirin; 1 teaspoon caster sugar; 1 teaspoon soy sauce; 1 tablespoon red miso; 2 tablespoons sweet white miso; 1 teaspoon vegetable oil; sea salt; 1 long Asian aubergine (a normal one is fine, too)

Preparation info

Serves
2

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

I could never get too excited about the aubergine. Interested, yes, but thrilled, no. That is until I tried a dish at Roka – one of the best contemporary Japanese restaurants in London – that made the taste buds swoon. It turns the aubergine into something soft, silken and wonderfully savoury.

Ingredients

1 long Asian aubergine (a normal one is fine, too)
1 teaspoon vegetable oil
sea salt

Asia
Japan
Main course
Starter
Vegan

Method

Preheat the oven to 180°C/350°F/Gas 4.

Halve the aubergine lengthways and slash the flesh, not too deep, in a criss-cross pattern. Place on a baking sheet, brush with vegetable oil and season with salt, then