Miso Roasted Aubergine with Herby Yogurt, Ginger Pickled Red Onion & Sesame

Umami, sweet, salty and sour, this dish has it all. The zing of the ginger pickled red onion really lightens things up and using three different florally herbs brings a fantastic freshness to this dish. The origin of this dish is actually from miso blackened cod that I used to prepare for the guests, once they tired it, it was always requested a second time during the week. The marinade was make with sake, butter, sugar and miso paste and it charred wonderfully under the grill. This version i...

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450F/220C. In a mixing bowl add the miso, soy, apple cider vinegar, brown sugar, mirin, oil and S&P, mix well. Slice the aubergine into six long wedges. Add them to the bowl and massage them with the marinade.

Step 2

Line a baking tray with baking paper and lay out the wedges, drizzling any left over marinade on top of the aubergines. Roast in the oven for 30 minutes until golden brown and slightly charred. Take out and let cool.

Step 3

Finely slice the red onion. Add it to a jar with the lemon juice, vinegar, sugar salt and ginger. Seal with lid and shake. Leave for at least 30 minutes.

Step 4

Add the yogurt to a bowl, mix in parsley, lime garlic and seasoning. Taste and add more lime if you think it needs it.

Step 5

To plate lay the cooled aubergine wedges on two plates. Dollop over the lime yogurt and scatter over the pickled red onion.

Step 6

Scatter over herbs like mint, coriander and parsley. Add some toasted sesame seeds if you have them. Serve with wedges of lime and chilli oil if you have it.

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