https://first-folio.demo.lobb.ie/tags/japanese/Recent content in Japanese on first-folio.demo.lobb.ieHugoen-GB-oed© 2023-2026 Taḋg Paul — Apache License 2.0Sun, 22 Jun 2025 00:00:00 +0000https://first-folio.demo.lobb.ie/recipes/miso-aubergine/Sun, 22 Jun 2025 00:00:00 +0000https://first-folio.demo.lobb.ie/recipes/miso-aubergine/<p>This is the dish that makes people reconsider aubergine. The miso glaze caramelises into something deeply savoury and slightly sweet.</p> <h2 id="ingredients">Ingredients</h2> <ul> <li>2 large aubergines</li> <li>3 tbsp white miso paste</li> <li>2 tbsp mirin</li> <li>1 tbsp rice vinegar</li> <li>1 tbsp sesame oil</li> <li>1 tsp sugar</li> <li>Sesame seeds and spring onions to serve</li> </ul> <h2 id="method">Method</h2> <ol> <li>Halve the aubergines lengthwise. Score the flesh in a crosshatch pattern.</li> <li>Mix miso, mirin, rice vinegar, sesame oil, and sugar.</li> <li>Brush the flesh side with half the glaze.</li> <li>Place cut-side down on a baking tray. Roast at 200°C for 20 minutes.</li> <li>Flip, brush with remaining glaze, and roast for another 15 minutes.</li> <li>Scatter with sesame seeds and sliced spring onions.</li> </ol> <div class='callout callout-warning' style=''> <div class="callout-inner"> <strong class="callout-title">Warning</strong> <br /> Watch the glaze carefully in the last 5 minutes — miso burns quickly once it caramelises. </div> </div>