December 3, 2016 by dgarnett2013
Whole roasted miso aubergine: Stirring Slowly by Georgina Hayden
- a 3cm piece of ginger
- 4 garlic cloves
- 2 small green chillies
- 2 aubergines
- sea salt & freshly ground black pepper
- groundnut oil
- 200g vine cherry tomatoes
- 4 spring onions
- 1 lime
- 1 tab tamarind paste
- ½ tab honey
- 3 tabs white sweet miso
Preheat the oven to 180℃.
Peel the ginger and garlic, and finely slice the chillies.
Pierce the aubergines all over with a paring knife, as if you were making incisions into a pieces of meat.
Great the ginger into a large mortar and pestle and bash together with the garlic, chillies ad a good pinch of salt until you have a thick paste.
Mix in just enough oil to make it spoonable, place the aubergines in a large roasting tray, then spoon the mixture over the aubergines and massage it into the incisions, really getting the flavours inside.
Dot the cherry tomatoes around, and put into the oven for 40 mins, turning the aubergines a couple of times.
While the aubergines are cooking, trim and finely slice the spring onions and roughly cop the coriander, stalks and all. Put into a bowl, squeeze over the lime juice to coat and mix all together. Leave to one side.
Mix together the tamarind (with a little boiling water to thin it out), honey and miso and add enough water to make a thick glaze.
Remove the roasting tray from the oven after 40 mines, turn the oven up to 200℃, and drizzle the miso glaze over the aubergines. Pop back into the oven for a further 20 mins, to caramelise, then remove and leave to cool little.
Working carefully, remove the stalks from the aubergines and discard them, then roughly chop the flesh in the tray into coarse chunks. Stir in the dressed spring onions and coriander and serve right away.
Made for supper after the Corpus Christi Christmas Fair