Enjoy the perfect blend of Japanese-inspired flavors and comfort food with this Miso-Glazed Aubergine. Slices of aubergine are broiled to perfection, delivering a rich, caramelized umami flavor. Paired with crispy smashed potatoes, this dish makes for a delightful and satisfying main course or side dish. Ideal for those who love bold flavors and a unique twist on classic ingredients.
Ingredients
For the Miso-Glazed Aubergine:
- 2 large aubergines cut into 1/2-inch thick slices
- 3 tbsp white miso paste
- 2 tbsp mirin sweet rice wine
- 2 tbsp sake Japanese rice wine or dry white wine
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 2 tbsp water
- 1 tbsp sesame seeds toasted
- 2 spring onions thinly sliced
For the Smashed Potatoes:
- 1 lb 450 g baby potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp rosemary finely chopped
- Salt and black pepper to taste
Instructions
- Prepare the Miso-Glazed Aubergine: Preheat the Broiler: Set your oven to the broil setting.
- Prepare the Aubergine: Place the aubergine slices on a baking sheet lined with parchment paper or aluminum foil.
- Make the Glaze: In a small bowl, whisk together the miso paste, mirin, sake, soy sauce, sugar, sesame oil, and water until smooth.
- Apply the Glaze: Brush the miso glaze generously onto both sides of the aubergine slices.
- Broil the Aubergine: Broil the aubergine slices for 4-5 minutes on each side, or until they are tender and caramelized. Keep a close eye to prevent burning.
- Prepare the Smashed Potatoes: Boil the Potatoes: In a large pot, bring water to a boil. Add the baby potatoes and cook until tender, about 15 minutes. Drain and let them cool slightly.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Smash the Potatoes: Place the boiled potatoes on a baking sheet. Using the back of a fork or a potato masher, gently press down on each potato to flatten it slightly.
- Season the Potatoes: Drizzle the olive oil over the smashed potatoes. Sprinkle with garlic powder, rosemary, salt, and black pepper.
- Roast the Potatoes: Roast the potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
- Serve: Plate the Dish: Arrange the miso-glazed aubergine slices on a serving platter. Sprinkle with toasted sesame seeds and thinly sliced spring onions.
- Add the Potatoes: Serve the crispy smashed potatoes on the side.
Notes
Enjoy your Miso-Glazed Aubergine with Smashed Potatoes, a deliciously umami and comforting dish perfect for any occasion!
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