Miso Glazed Aubergine with Whipped Tofu & Peanuts

Asian food is a strong contender as one of my favourite cuisines. A broad choice of countries to choose from, from Thailand to Sri Lanka and Indian to Vietnam.  However Japanese, with its incredible sushi and sashimi, dishes such as ramen, yakitori and donburi to name but a few is one of my favourites.

One of my best-loved vegetables, well actually a fruit, is aubergine, lends itself to spice incredibly well, absorbing so much flavour.

I’ve created this dish using Japanese larder staples.  Great for lunch or a side dish.  If you can’t get hold of tofu you can use yogurt or cashew cream as an alternative.

Print Recipe

Miso Glazed Aubergine with Whipped Tofu & Peanuts

Prep Time30 minutes mins

Cook Time18 minutes mins

Total Time48 minutes mins

Course: Lunch/Dinner

Cuisine: Japanese

Servings: 4 people

Ingredients

• 4 aubergines
• 30 g brown rice miso
• 20 ml boiling water
• 250 g silken tofu
• 2 Tbls lemon juice
• 50 g salted peanuts chopped
• 1 red chilli
• 2 Tbls soya sauce
• 45 ml rice vinegar
• 1 tsp sugar
• a handful fresh mint leaves
• a handful fresh coriander leaves
• 6 Tbls sunflower oil
• 25 g pickled ginger
• 2 spring onions
• sat & pepper

Instructions

• Set the oven 180Cfan. Slice the red chilli and place in a clean jam jar. Take 30ml of the rice vinegar and place it in a small saucepan, add a teaspoon of sugar with 1 tablespoon of water. Bring to the boil, simmer for 10 seconds and pour over the chilli. Seal the jar and set to one side.
• Place the miso in a bowl and pour over the boiling water and stir until smooth. Set to one side. Cut the aubergines in half length ways and score with a sharp knife. With a pastry brush, paint on the miso mixture. Have a griddle pan ready and set to medium up. Drizzle approximately 2 tablespoon of into the griddle pan and place the aubergines in cut side down. (you may have to do this in batches). Have a baking tray ready. Griddled the aubergines for 3-5 minutes, then place them, cut side up on the baking tray. Place in the oven on the middle shelf and bake for 15 minutes.
• In the meantime prepare the tofu. Place into a bowl and with an electric hand whisk, beat for 20 seconds on high. Then with the motor still running add a tablespoon of lemon juice and 2 tablespoons each boiling water and sunflower oil. Add a sprinkling of salt and pepper then stir.
• When the aubergines are ready place onto 4 plates. Cut off the dark green part of the spring onion, cut into 3cm lengths and then finely slice into matchstick size pieces. Add a generous spoonful of tofu to the plated aubergines. Add the chopped peanuts, and a scattering of pickled ginger, spring onion, chilli, mint and coriander. Mix the remaining sunflower oil, rice vinegar and lemon juice with a fork in a bowl. Drizzle around the aubergine with a spoon and then add a a few drops of soya sauce to each plate. Serve immediately.