This may seem like a simple recipe, but it’s actually really easy to undercook the aubergines and burn the miso. We have a secret technique that saves time and makes your aubergines juicy and your miso perfectly caramelised. We’ve paired this recipe with some brown rice, tenderstem broccoli and salmon.
Prep and cooking time: 35 minutes
- 2 large aubergines
- 2.5 tbsp brown miso paste
- 2.5 tbsp golden syrup (trust us, so much better than honey)
- 1 tbsp soy
- 1 tsp sesame oil
- 1cm ginger, grated
- 2 garlic cloves, minced
- 3 tbsp olive oil
- 4 salmon fillets
- 250g tenderstem broccoli
- 200g cooked brown rice (optional)
- 3 spring onions
- 1 small handful fresh coriander, roughly chopped
- 1 tbsp sesame seeds
- Preheat the oven to 200℃ or 180℃ fan forced.
- Cut the aubergines and core the flesh in criss crosses just before reaching the skin. It’s important to keep the cuts deep enough so the flesh cooks evenly but not too close to the skin so that it starts to fall apart or cute straight through them.
- In a large non stick frying pan (we LOVE green pan), add 2 tbsp of the olive oil and heat to a medium heat.
- Add the scored aubergines, flesh side down and fry for 8-10 minutes, or until olive oil has sunk into the flesh and the flesh is no longer white but moist and softened.
- Lightly oil a non stick baking tray and place the aubergines skin side down so the flesh is facing up.
- Mix the miso, golden syrup, soy, sesame, ginger and garlic in a small mixing bowl, until well combined.
- Cover the aubergine flesh evenly with the miso mixture.
- Place them in the oven for 20 minutes, or until bubbling and golden.
- Using the same pan for the aubergines, add the other tbsp of olive oil to a high heat pan, generously season the pan with large flaked sea salt and pepper and fry the salmon fillets skin side down. Flip the fillets once the skin is crispy (usually after 5 minutes) and fry the flesh for a further 3-5 minutes (depending how well cooked you like it).
- Take the salmon out, set aside and in the same pan fry the broccoli. If the leaves start to brown in the pan, add 50ml of water and it will partially blanch the broccoli.
- Serve with some brown rice, or enjoy the aubergines on their own. Sprinkle spring onion, chopped coriander and sesame seeds on top. 180℃ or 160℃