Rate this recipe

miso-glazed aubergines

Miso-Glazed Aubergines with Vegan Miso Mayo

BY

Share
Tweet
Pin40
WhatsApp
40 Shares

Miso is a cook’s best friend. Packed with flavour potential and good with just about everything! These miso-glazed aubergines with guacamole are a gamechanger.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 40 mins
Categories: Vegan, Vegetables
Crush Mag Online Crush Mag Online

Ingredients

Miso Glaze
2 Tbsp (30 ml) rice vinegar
2 Tbsp (30 ml) soy sauce
1 Tbsp (15 ml) miso paste
2 Tbsp (30 ml) Westfalia Plain Avocado Oil
1 Tbsp (15 ml) finely grated ginger
1 tsp (5 ml) sesame oil
1 garlic clove, finely grated
juice of 2 limes
zest of 1 lime

Miso Mayo
½ C (125 ml) vegan mayonnaise
2 Tbsp (30 ml) soy sauce
2 Tbsp (30 ml) rice vinegar
1 Tbsp (15 ml) miso paste
1 Tbsp (15 ml) Westfalia Plain or Lemon Flavoured Avocado Oil
juice and zest of 1 lime

Aubergines
4 large aubergines, halved lengthwise
salt

To Serve
2 Tbsp (30 ml) sesame seeds, toasted
2 spring onions, sliced (only the green part)
1-2 red chillies, sliced
1 x 200 g tub Westfalia Plain Guacamole

Method

Miso Glaze
Add all the glaze ingredients to a small pot over medium heat. Whisk to combine and bring to a boil and then turn off the heat.

Miso Mayo
Add all of the ingredients to a small bowl and mix to combine. Set aside until ready to use.

Aubergines
Preheat the oven to 200 °C.

Score the aubergines, salt and set aside for 20 minutes. The salt will draw moisture from the aubergines and reduce any bitter flavours that might be present. To remove the moisture pat dry with kitchen towel.

Place the aubergines onto a foil-lined baking tray. If necessary, slice a small piece off the back of each half to keep them from wobbling. Brush the aubergines generously with miso glaze and bake for 35-40 minutes. After 10 minutes, remove from the oven and re-glaze. Repeat after another 10 minutes. The aubergines are ready when the flesh is soft all the way through and they are well caramelised on top.

To Serve
Drizzle the aubergines with the miso mayo and top with sesame seeds, spring onions and chillies. Add generous dollops of Westfalia Plain Guacamole to each aubergine half.

Tip: Place the miso mayo in a squeeze bottle with a nozzle to make it easy to dress the aubergines in a stylish way.