Miso-glazed aubergine with pickled radish and sesame seeds | Daylesford

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Miso-glazed aubergine with pickled radish and sesame seeds



(Serves 4 )
  • 2 large aubergines
  • 2 tbsp white miso paste
  • 1 tbsp sake or dry sherry
  • 2 tbsp mirin
  • 2 tbsp brown sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 30g caster sugar
  • 30ml white wine vinegar
  • A few black peppercorns
  • 1 bay leaf
  • 1 tbsp toasted sesame seeds
  • 2 spring onions, finely sliced
  • 10 radishes, finely sliced

When cooked in this way over the barbecue, aubergine flesh becomes silky and takes on a hint of smoke. The sweet, sharp and rich miso glaze brings out flavours while the lightly pickled radishes add crunch and colour.

This dish is delicious served with a simple bowl of rice or alongside other barbecue favourites.

Cooking over charcoal is something we love to teach throughout the summer months at our Cookery School, using ingredients picked straight from our organic Market Garden. Cooking over coals may be daunting for some, but by focusing on just a few simple techniques and principles you can master using your barbecue for puddings, starters, slower roasts and vegetables.

We run both vegetarian and traditional barbecue classes as well as fire pit cookery. Find out more here.



Half an hour before you’re ready to cook, light the charcoals for your barbecue, either using a chimney starter, or straight onto the base of the barbecue. When the flames have died down and the coals have turned white, the barbecue is ready to cook on.

To make the miso glaze, whisk together the miso, sake, mirin, sugar, rice wine vinegar and sesame oil.

Slice the aubergine in half lengthways and carefully score the flesh of each half with a sharp knife to create a crosshatch pattern. Brush or spoon the glaze over the cut side of the aubergines and sprinkle with a little salt.

Place cut side up over indirect heat on the barbecue for 20-30 minutes, or until the aubergine is tender all the way through. Spoon over a little more of the glaze every so often during the cooking time.

Once the aubergine is tender, turn it over onto direct heat for 2-3 minutes until you have a glazed finish and dark chargrill marks.

While the aubergine is cooking, quickly pickle the radishes. Bring the sugar, vinegar, peppercorns and bay leaf to the boil in a small saucepan. Pour this over the sliced radishes in a small bowl and leave to cool. This can be made ahead of time and will keep in the fridge for up to a week.

To serve, place the glazed aubergines onto plates and sprinkle with the sesame seeds and sliced spring onion. Drain the radishes from the pickling liquor and serve alongside.

Three ways with your barbecue - Aubergine

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