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