Recipes

Miso & Balsamic Aubergine with Pine Nuts & Parmesan

A beautifully caramelised aubergine dish that combines the deep umami flavours of miso with the sweetness of aged balsamic vinegar and classic Italian ingredients.

Ingredient

2 large aubergines
2 tbsp white miso paste
1 tbsp aged balsamic vinegar
2 tbsp extra virgin olive oil
2 garlic cloves, finely grated
1 tsp fresh thyme leaves, finely chopped
1 tbsp water

To finish:

30g pine nuts, toasted
2 tbsp fresh parsley or basil, finely chopped
25g Parmesan, shaved

Method

Preheat the oven to 200°C fan / 220°C conventional.
Halve the aubergines lengthways and score the flesh in a criss-cross pattern, taking care not to cut through the skin.
Place the aubergines cut-side up on a baking tray.
In a bowl, combine the white miso paste, balsamic vinegar, olive oil, garlic, thyme and water. Mix until smooth.
Spread the glaze generously over the cut surface of each aubergine half.
Roast for 30-35 minutes, or until the aubergines are soft and the glaze is deeply caramelised and golden.
While the aubergines are roasting, toast the pine nuts in a dry frying pan over a medium heat until lightly golden.
Remove the aubergines from the oven and transfer to a serving platter.
Scatter over the toasted pine nuts and chopped herbs, then finish with generous shavings of Parmesan.