RECIPE, STYLING AND PHOTOGRAPH BY HEIN VAN TONDER
- 4 medium aubergines
- 2 tbsp sesame oil, to brush
- 1 tbsp sesame oil
- 70g (¼ cup) red miso paste
- 2 tbsp mirin
- 1 tbsp rice wine vinegar
- 1 tbsp water
- 1 tsp gochujang Korean chilli paste (find online or at Asian supermarkets)
- 1 tsp white sugar
- fresh chilli, sliced
- spring onion, sliced
- sesame seeds, toasted
Preheat the oven to 220°C. Cut the aubergines in quarters lengthways. Use a sharp knife to cut a criss-cross pattern down each aubergine piece, making sure not to cut through the skin.
Place the aubergine slices on a baking sheet and brush liberally with the 2 tbsp sesame oil. Roast in the preheated oven until cooked through and soft, about 25 minutes.
Make the miso glaze by placing the 1 tbsp sesame oil and remaining ingredients in a small saucepan over medium heat. Stir until the sugar has dissolved and the glaze is warm.
Brush the roasted aubergine with the glaze.
Turn the oven to the grill setting with the oven rack about 10cm under the element. Grill the aubergine until the glaze begins to bubble and the vegetable starts to char on the edges, about 8 minutes.
Serve immediately, garnished with the sliced chilli, spring onion and toasted sesame seeds.