I have always been a fan of Japanese cooking and it seems I am not alone. Over the last few years Japanese-style restaurants and recipes are popping up everywhere as more people are looking for healthier alternatives without compromising on taste. The key condiment of this cuisine is, of course, soy sauce which adds tons of fat-free flavour, and many dishes often include ginger (said to lower cholesterol), so you can see why people are turning to healthy Japanese inspired food!
Since exploring the world of Japanese food I have also noticed the regular use of vegetables in their meals and as a vegetable lover I wanted to show people how to create a beautiful aubergine dish with a Japanese twist. What's so great about using aubergine is its silkiness, its vibrant colour, its ability to soak up sauce, and on top of that it is extremely healthy.
So if you're looking to expand your Japanese recipe scrapbook then you really can't go wrong with this dish. It's easy to make, good for you and packed with flavour from the miso paste, honey and of course, soy sauce. I like to serve it as either an accompaniment to your meal or you can enjoy its loveliness all by itself.
Serves two as a main course or four as a side dish
2 medium aubergines
4 tbsp white miso paste
2 tsp runny honey
1 tbsp soy sauce
1 tsp toasted sesame oil
Thumb-sized piece root ginger, peeled and grated
1 clove garlic, peeled and crushed
4 spring onions, shredded
2 tsp sesame seeds
Preheat the oven to 180°C. Slice the aubergines in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin. Line a baking sheet with greaseproof paper and lay the aubergines on top, cut sides up.
Mix the miso, honey, soy sauce, sesame oil, ginger and garlic with 2-3 tablespoons of water to make a smooth paste. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds and serve.