The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Miso Aubergine

Miso Aubergine

Ingredients:

Allergens in bold

Aubergine

Red Chilli

Miso (soya)

Soy Sauce (gluten, soya)

Sesame Oil (sesame)

Crushed Ginger (sulphur dioxide and sulphites)

Crushed Garlic (sulphur dioxide and sulphites)

Jasmine Rice

Cucumber

Lime

Mirin

Sesame Seeds (sesame)

Spring Onion

Nutritional Information:

Per serving: Energy (kcal) 479 Fat 12g of which saturates 2g Carbohydrates 81g of which sugars 12g Protein 13g Salt 2.59g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Miso is a protein-rich paste full of complex aromas and savory, salty flavour. Every miso starts with a combination of soybeans and koji, an aged rice that begins the fermenting process, but brewing it is a Japanese artform with as many nuances and variables (time, temperature, added grains, technique) as winemaking. Next to miso soup, there’s perhaps no better way to really taste a good miso than nasu dengaku, a simple miso-glazed aubergine recipe from the countryside around Kyoto. We’ve chosen a balanced, earthy miso here, complementing the buttery aubergine and sweet, lightly pickled cucumber alike.

 

  • Preparation time:

    For 2 - 10 minsFor 4 - 15 mins

  • Cooking time:

    For 2 - 30 minsFor 4 - 35 mins

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