Crispy, vegan miso roasted aubergine with rice, spring onions, sesame and fresh coriander. The result is an elegant and flavorful dish which requires minimal effort; perfect for speedy weekday dinners or big batches.
We have to admit, miso is one of those spices we only started to experiment with recently. Why? Honestly, no idea! But we can tell you one thing for sure: there ain’t no going back! Miso paste adds incredible depth and a lovely salty umami flavour to any dish. Serve this miso roasted aubergine with rice, spring onions, sesame and fresh coriander to bring it all together. It’s a magical combination of flavours!
So, if you’re anything like us and love experimenting with new flavours, this one’s for you! Give it a go this week and let us know what you think!
What is miso and where does it come from?
Miso has its origins in the Japanese cuisine and is made by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients.
High in protein and rich in vitamins, miso is a key ingredient in Japanese cooking and forms the base of one of the most popular Japanese dishes: miso soup. Miso soup is eaten daily by much of the Japanese population and is considered a fundamental unit of Japanese cuisine. In addition, the seasoning is used in many other soup-like dishes, including some kinds of ramen, udon, nabe, and imoni.
Miso health benefits
Miso is actually more nutritious than you might expect! The Japanese flavouring contains a good amount of vitamins and is rich in probiotics, which are associated with a range of health benefits including reduced inflammation, healthy digestion, and supporting a healthy immune system.
Moreover, it contains a range of B vitamins including vitamin B1, B2, B3, B5 and B9, supporting our body’s nervous system function.
Where can I buy miso paste?
You can find miso paste at any larger supermarket or your Asian grocery store. When buying miso paste, you can choose between white miso, red miso and a mixture of both called awase miso. A rule of thumb here is that the darker the colour, the longer the fermentation process and the stronger the taste will be.
White miso:
White mito is golden yellow in colour, holds a subtle savoury flavour and tastes relatively mild and slightly sweeter compared to red and awase miso. Use it for miso soups, stir-fries, sauces and marinades like we need for this vegan miso roasted aubergine.
Red miso:
Red miso varies in shades of brown and adds a more mature taste to dishes and is incredibly rich in umami flavours. Its more intense, salty flavour adds great depth to hearty braises, stews and marinades, with ingredients that have a more assertive flavour.
Awase miso:
Awase miso brings together the best of both worlds. As mentioned above, awase miso is simply a mix of white and red miso paste which makes it a very versatile ingredient, suitable for all types of Japanese cooking.
Ingredients:
Total cooking time: 50 minutes | Serves: 2 | Easy
For the roasted aubergine:
- 2 aubergines, halved
- 1 tbsp olive oil
For the miso marinade:
- 1 tsp maple syrup
- 2 tbsp miso paste
- 135ml hot water
To serve:
- 200g rice
- 1 spring onion, chopped (optional)
- 1 tsp sesame (optional)
- Fresh coriander (optional)
Method:
- Preheat your oven to 180°C.
- Using a sharp knife, criss-cross the aubergine halves in a diagonal pattern. Place on a baking tray.
- To make the miso marinade, combine miso paste, maple syrup and half of the hot water in a small bowl. Whisk until the miso paste begins to liquefy and combine with the hot liquid. Then add the rest of the water, while whisking continuously.
- Brush aubergine halves with olive oil. Then pour over the marinade and use the brush to spread across the surface of the aubergine evenly.
- Cover the aubergines with foil and roast in the centre of the oven for 40-45 minutes. Remove the foil for the last 5 minutes.
- In the meantime cook your rice according to package instructions.
- For serving, we love adding rice, spring onions, sesame and fresh coriander. You can even just enjoy them on their own with a little extra marinade drizzled over the top.
Did you make this vegan miso roasted aubergine?
We absolutely love seeing your takes on our recipes! If you make our vegan miso roasted aubergine, tag us on Instagram as @weareveano. Also let us know how this recipe turns out for you in the comments!
In the mood for some more aubergine recipes? Then you’ll love these:
What's Your Reaction?
