Miso Dengaku

A true Japanese classic: aubergine baked in miso, this version is slightly altered by deep frying the aubergine in rapeseed oil before coating in sweet miso dressing, a faster approach resulting in a softer dish in my opinion. I have omitted the sesame oil traditionally added in this version as I like to let the miso do the talking. 

Serves 4 as a starter or side dish  

Make time: 20 minutes

Allergens: miso (soy)

4 tablespoons plain miso paste
2 tablespoons mirin
1 tablespoon honey
2 large aubergine  
2 spring onions
1liter rapeseed oil
Sprinkle of white sesame seeds

First decant the miso paste with mirin and honey into a small sauce pan and melt on medium heat whilst stirring, this will only take a few minutes, then leave t rest on the stove. Trim the aubergine, cut in half and then in large rectangular pieces about 2 centimeters by 2 centimeters. Clean spring onions and chop in very fine small rings. Heat the rapeseed oil to 180 degrees C. Fry the aubergine in 2 batches for a few minutes until the flesh has soften, rest on a tray lined with kitchen towel to absorb excess fat for a few minutes, then place in a mixing bowl, add the miso dressing ensuring all sides of the hot aubergine is covered. Place the aubergine on a serving dish, sprinkle with spring onions and sesame seeds. Serve immediately whilst still hot.