Miso Glazed Aubergine Boats

Miso glazed aubergine boats or Nasu Dengaku as the Japanese say…

These are super easy to do, as long as you stick to the timings. Although you could probably get by with just shoving them in the oven with the glaze on top! For next level results the method I’ve suggested works best. Either way the flavour, texture and appearance is a winner. The quantity of marinade is for 2 large medium aubergines. So not super large, but definitely not too small or you’ll have loads if the marinade left over.

Points to be careful of and mistakes to avoid.

When scoring the cut face of the aubergines, it’s essential not to cut the through to the skin. If you do, the marinade will leak through and some of the flavour will be lost. Ok, so it won’t be a disaster – but for the best results don’t go too deep with the cuts. I’ve seen some versions of this dish on-line where they make about 3 cuts each  way! That won’t give you the flavour penetration you need & most of the marinade will run off & end up burnt in the bottom of the baking tray. About a centimetre/half inch apart is what you want to aim for. Do brush the marinade into the slits you’ve made. Don’t add too much water – or the marinade will run off the top – the same result as not enough cuts.

Garlic or not – and how to add it to the marinade

I love it with garlic – not everyone does, but I think it goes  really well with the flavour profile & adds extra depth. I’ve used 20 grams which is 4 largeish cloves. Blitzing them gives the best results as you get a sort of paste which mixes well with the marinade. Puree in a tube would work also – but crushed to a lesser extent. I don’t think  finely chopped would work very well, but if that’s all you have….. A quick tip if you want lower pro-inflammatory omega 6 and bumped up anti-inflammatory omega 3 sub with flax-seed oil throughout. Flax seed has a super good level of Omega3 compared to Omega6 – which is the way you want it! I’ve also added some  garlic & coriander  spice mix – but it’s optional.

What to serve it with to complement the colours & flavours & make a nutritious meal?

I would suggest it needs brown basmati rice to contrast with the rich & powerful umami of the Nasu Dengaku. Short grain would be ok, but this dish requires just a  little bit more delicacy of long grain. The other main dishes that would go well with these miso glazed aubergine boats is my Chinese tofu chilli peppers or the Katsu Curry & Panko Tofu. But if you want a bit of fusion action try mixing it up with spicy vegan Korean noodles. You could also cook a few for the fridge & then have them as a light lunch simply re-heated with a toasted slice of my easy sourdough wholemeal bread! Hey if you love aubergines – try these: Aubergines & tofu in black-bean sauce;  authentic Greek moussaka; or Indian Aubergine & Tofu Curry The only thing to be aware of  with nasu dengaku, is there’s not much protein in this effectively “side dish” you want to make sure enough protein is included elsewhere!

Miso Glazed Aubergine Boats or Nasu Dengaku in Japanese

halved fresh aubergines, cut criss-cross, lightly coated with olive or sesame oil, grilled, then coated generously with a miso based glaze and baked until tender and sticky.

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Servings: 4 people as a side

Course: Appetizer, Side Dish, posh accompaniment

Cuisine: Japanese, Asian, oriental, south korea, china, singapore, malaysia

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 2 whole aubergines large medium
• 2 tbsps white miso can sub with red or dark but it's not so good.
• ½ tbsp maple syrup could use a little more, but no more than a tbsp
• 1 tbsp mirin or rice wine
• 1 tbsp soy sauce naturally brewed not manufactured
• 1 tbsp sesame oil can be toasted if you wish
• 20 g garlic - blitzed 4 cloves approx
• ½ tbsp hot water no more or it's too runny or can omit if you like.
• 2 teasps garlic & corriander seasoning Called Raja - optional
• 2 tbsps olive oil or sesame just for lightly brushing the aubergines

Equipment

• 1 medium baking tray preferably stainless steel or pyrex
• 1 blitzer or crusher not essential but useful
• 1 set of measuring spoons
• 1 pastry brush or similar

Method

 

1. Turn the grill on so it's warming up. Then, choose two nicely firm on the larger side of medium aubergines. Wash and slice in half - but leave the stalks on - trim the stalks maybe but don't cut into the flesh.!
   
2. Make criss-cross cuts about 1cm/ half inch apart as in photo - but be careful not to go too deep or you will pierce the outer skin - which allows the juices to leak away.
   
3. Brush the baking tray with a layer of oil - not masses - and brush the skins & cut face with a thin coating of oil and place under the grill for 10 minutes
   
4. Remove from oven and turn the aubergines over and brush again very lightly with your chosen oil. Put back under the grill for 10 minutes
   
5. Remove and coat liberally with the prepared marinade and set the oven to 180C fan. There will be some marinade over. If not great!
   
6. Remove from oven and use up the last of the marinade - and return to the oven for 10 to 15 minutes depending on how well done you would like them. I usually go for the full 15......
   
7. Remove and eat with the suggested accompaniments or make up your own version. They keep well in the fridge......
   

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