Miso Aubergine with Ponzu Sauce

Author: The Gate

Miso Aubergine with Ponzu Sauce

This miso aubergine recipe by The Gate might look simple, but it has a rich umami flavour thanks to the miso sauce that will make your mouth water. It’s served with a side helping of tangy Ponzu citrus that gives it a beautiful hit of citrus and toasted cashews for extra crunch.

As it’s ready in just 30 minutes, this miso aubergine recipe is great for when you’re short on time but don’t want to compromise on flavour. It’s perfect for a healthy vegan dinner any day of the week. Serve it with a side of sticky rice and chopped coriander for freshness and enjoy!

Total Time: 30 minutes

Servings: 4

Total Time: 30 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.5 0.5 medium size aubergines cut in half length way
  • Cooking oil
  • For the miso sauce:
  • 12.5 12.5 g Miso paste
  • 7.5 7.5 ml Mirin
  • 3.75 3.75 ml sake
  • 0.5 0.5 Tbsp Soya sauce
  • 11.25 11.25 g Caster sugar
  • For the Ponzu sauce:
  • 7.5 7.5 ml Soya sauce
  • 15 15 ml Orange juice
  • 15 15 ml Lime juice

Method

  1. Stir the ingredients for the Ponzu sauce together and leave to one side.
  2. Put all ingredients for the miso sauce in a pot, bring it to a boil and simmer for around 15 minutes.
  3. While the sauce simmers, criss-cross score the aubergines around 1 cm deep.
  4. Place on baking tray brush with cooking oil and bake in preheated oven at 190c for 15-20 min or until the aubergine will get some colour and becomes soft.
  5. Spread miso sauce over the cut part of the aubergine and broil or bake until miso caramelises (3-5 min)
  6. Place on a plate garnish with toasted white and black sesame, crushed toasted cashews and chopped coriander, serve with a small dish of ponzu sauce.

If you enjoyed this tasty vegan Miso Aubergine recipe, you’ll love this Miso-Roasted Broccoli & Tofu Buddha Bowl with Sesame Dressing recipe.

Written by

The Gate

thegaterestaurants.com/

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