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Miso-Glazed Aubergine

Miso-Glazed Aubergine

Rating
4rating out of 5

(344 reviews from our customers)

Prep Time

40 min

Cuisine

Japanese

Japanese flavours are often deep, salty, sweet and hot but always balanced. This dish elevates aubergine to the next level. Once scored, its spongy surface absorbs the miso marinade and turns it into a glaze when baked.

Prep Time

40 min

Cuisine

Japanese

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Aubergine
1 Aubergine
Red-chilli
1 Red chilli
Red-pepper
1 Red pepper
Soy-sauce-sachet
1 soy sauce sachet (8ml) †
Sesame-seeds
10g toasted sesame seeds †
Spring-onion
2 Spring onions
fresh-coriander
20g Fresh coriander
rice-vinegar
2 tbsp Rice vinegar
Miso-paste
2 tbsp Miso paste †
Strong Horseradish Cream
20g strong horseradish cream †
Potatoes
400g Potatoes
honey-pot
1 honey pot (28g)
Sesame-oil
2 tbsp toasted sesame oil †
You Will Need
Butter, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 aubergine
  • 1 red chilli
  • 1 red pepper
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 10g toasted sesame seeds<span class="strong">†</span>
  • 1 spring onion
  • 20g coriander
  • 2 tbsp rice vinegar
  • 2 tbsp white miso paste<span class="strong">†</span>
  • 1 horseradish cream pot (20g)<span class="strong">†</span>
  • 400g potatoes
  • 1 honey pot (25g)
  • 1 toasted sesame oil sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 395 kJ
94 kcal
1896 kJ
450 kcal
Fat
of which saturates
4.5 g
0.7 g
21.7 g
3.5 g
Carbohydrate
of which sugars
12 g
3.7 g
57.9 g
17.7 g
Fibre 1.9 g 9.1 g
Protein 1.8 g 8.7 g
Salt 0.18 g 0.87 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 aubergine
aubergine
1 red chilli
red chilli
1 red pepper
red pepper
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
10g toasted sesame seeds
sesame seeds
1 spring onion
spring onion
20g coriander
coriander(100%)
2 tbsp rice vinegar
rice, salt, water
2 tbsp white miso paste
water, soy bean, rice, salt, ethyl alcohol
1 horseradish cream pot (20g)
horseradish root 49%, sunflower oil, cream(milk)(11%), spirit vinegar, mustard flour, raw cane sugar, sea salt, preservative: e223 (sulphites)
400g potatoes
potato
1 honey pot (25g)
blossom honey
1 toasted sesame oil sachet (30ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
Allergens
  • Allergens highlighted by † (gluten, soya, sesame, mustard, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Miso Glazed Aubergine

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil the kettle (used in steps 2 and 4)

Cut the aubergine(s) in half lengthways

Score the flesh quite deeply (in a diamond pattern) taking care not to cut through the skin

2 Miso Glazed Aubergine

Cut the chilli(es) in half lengthways, scrape out the seeds with a teaspoon and chop finely

Combine the chilli(es), miso paste, soy sauce and honey in a small bowl

Fill the empty honey pot(s) with boiling water, screw the lid back on and shake

Add the honey liquid to the paste and mix thoroughly for the miso dressing

3 Miso Glazed Aubergine

Spread half the miso dressing over the aubergines, cut side up (reserve the rest for step 8)

Put them in the oven for 25-30 min or until softened

4 Miso Glazed Aubergine

Peel the potatoes and cut them all into roughly equal size (approx.4cm) chunks

Add the potatoes and salt (optional) to a pot of boiled water and bring to the boil

Boil for 15 min or until you can pierce them easily with a fork

5 Miso Glazed Aubergine

Meanwhile, cut the pepper(s) in half and remove the stem, pith, and seeds

Slice the pepper(s) into strips, approx. 1 cm thick

Heat a wide-based pan with 1/2 tbsp (1 tbsp) of vegetable oil

When hot, add the pepper and cook on a medium heat for 10 min until softened and slightly charred

6 Miso Glazed Aubergine

Once the potatoes are cooked, drain and mash them with a potato masher (or fork)

Add a large knob of butter, a splash of milk and the horseradish sauce

Mix well and season to taste 

Add a lid to keep warm until ready to serve

7 Miso Glazed Aubergine

Chop the coriander roughly 

Slice the spring onions finely, discarding the root ends

Remove the peppers from the heat and stir in the chopped coriander and spring onions

Add the rice vinegar and sesame oil to the pan and toss to combine

8 Miso Glazed Aubergine

Serve the aubergine steaks over the mash, with the pepper salad to the side and the remaining miso dressing drizzled over

Sprinkle the sesame seeds over the dish

Enjoy!

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