Miso Glazed Aubergines
Until now I only thought miso paste was used for making miso soup but I have discovered a whole new world. Mixed with tamari, oil and a little something sweet like maple syrup it becomes a sticky and addictive heaven that can turn about any bland vegetable delicious. I'm gonna be glazing just about everything I see in my kitchen, next up: aubergines!
njoy these and let me know what you think!
Ingredients for one steak (adjust according to how many you need to make:
1 head of cauliflower
1 tablespoon miso paste
1 tablespoon sesame oil
1 tablespoon tamari or soy sauce
3/4 tablespoon maple syrup or honey
/2 spring onion
1 teaspoon sesame seeds
Preheat oven to 200°C.
Cut away the leaves from the cauliflower head, leaving the stem intact. Cut the slice in about 2 fingers of thickness, so the florets don't fall apart.
Now make the sauce by mixing the miso paste, sesame oil, tamari and maple syrup together until smooth and even.
Line a baking tray with baking paper and place the "steak" on it, the proceed to cover it with the sauce (the more the merrier truly applies here!!). Spindle with spring onion and sesame seeds. Bake in the oven for about 30 mins until it turns golden and a little crispy!