We’re soaking aubergine halves (that’s eggplant for folks in the US) in a miso-turmeric marinade, then throwing them on the grill until perfectly charred and smokey. You know we’re going to have to top it all off with fresh chilis, coriander (cilantro) and some nuts for crunch. Take a look!
- Cook Time
- Prep Time
For the glaze
- 100 ml mirin (or sub with another sweet wine, like Riesling)
- 2 T miso paste
- 2 T maple syrup
- 1 t ground turmeric
- 4 garlic cloves, crushed
- 1 t very finely chopped lemongrass (1/8 of a lemongrass stick)
For the aubergine
- 3 medium aubergines (eggplant), sliced in half and scored
- 2 t vegetable oil
- 35 g salted peanuts or cashews, roughly chopped
- 2 spring onions, sliced
- 1–2 small red chillis, deseeded and thinly sliced
- a handful of coriander (cilantro), roughly chopped
- Pre-heat the barbecue or grill to hot. Whisk together the glaze ingredients.
- Brush the skins of the aubergine with oil and apply half the glaze to the cut side of the aubergine, making sure it gets in between the cracks of the score lines. Marinate for 15 minutes (any longer the aubergine will become soft and soggy).
- Barbecue skin-side down for 10 minutes until the flesh is tender, then baste the scored side with more glaze. Carefully turn the aubergine over and barbecue flesh-side down for 4-5 mins, until browned and lightly charred. Check the aubergine regularly to make sure it’s not sticking to the bars.
- Brush the cooked aubergine with the remaining glaze, then top with the chopped nuts, spring onions, red chillis and coriander.
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- Serving Size: 2