detour. My kitchen

Vegetables · FIRST EDITION

Miso-glazed aubergine bowls

Soft roast aubergine with a savoury-sweet glaze, rice and a bright cucumber side.

45 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

If you like sticky glazed vegetables, aubergine is an excellent carrier for miso.

Here’s how.

  1. 1

    Prepare the aubergine

    Heat oven to 220°C / 425°F (200°C fan). Halve aubergines lengthways. Score flesh in a criss-cross without cutting the skin. Brush flesh with oil.

  2. 2

    Roast until soft

    Place cut-side up on a lined tray. Roast for 25–30 minutes until flesh is completely soft. Meanwhile cook rice following its packet.

  3. 3

    Add the glaze

    Mix miso, maple syrup, half the vinegar and water. Spread over the soft aubergine. Return to the oven for 5–8 minutes until bubbling, watching so it does not burn.

  4. 4

    Serve

    Toss cucumber with remaining vinegar. Serve aubergine with rice, cucumber and spring onions.

The aubergine must be soft before the glaze goes on. Give large ones an extra 5–10 minutes.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.