Sticky miso-glazed aubergine steaks

Ready in 30 minutes

3 aubergines
4 spring onions, shredded
25g salted peanuts, chopped
1 red chilli, finely chopped
handful torn coriander

For the glaze:

3 tbsp white miso
11/2 tbsp sesame oil
11/2 tbsp soy sauce
11/2 tbsp mirin
11/2 tbsp honey
1 large garlic clove, crushed

1 Combine the glaze ingredients in a small bowl until smooth. Halve the aubergines lengthways and score deeply in a diamond pattern. Spread the glaze over and work into the cuts using a brush or your fingers. Allow to marinate for 10 minutes.

2 Cook the aubergines skin side down set quite high over a barbecue so that they cook slowly. Turn once or twice until softened and lightly charred. Alternatively, cook under a medium-low grill for 25 minutes, turning and basting as you go. Serve scattered with the spring onions, peanuts, chilli and coriander.

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