Miso Aubergine and Asian Slaw

Miso Aubergine and Asian Slaw
This grilled miso aubergine makes for a delicious, umami-filled weeknight dinner. Serve with the asian slaw for a little extra crunch.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
Miso Aubergine and Asian Slaw


Miso Aubergine

  • 1 large aubergine
  • 4 tbsp light sweet miso
  • 3 cm piece of ginger, grated
  • 2 tbsp mirin
  • 1 tbsp light soy sauce
  • 2 tsp honey
  • 1 tbsp Deccan Tiffin Tangy Tamarind Sauce
  • Vegetable oil
  • 6 spring onions

Asian Slaw

  • 1/2 red cabbage, finely shredded
  • 2 large carrots, grated
  • 1 red chilli, sliced and de-seeded
  • 2 cm piece of ginger, grated
  • 1 banana shallot, very finely diced
  • 3 tbsp soy sauce
  • 3 tbsp sesame oil
  • 3 tbsp rice wine vinegar

How to make

  1. Prepare the aubergine by slicing in half lengthways, keeping the stem end intact. Score the cut side of the aubergine diagonally, forming a diamond pattern in the flesh.
  2. Heat about 0.5cm oil in a heavy-bottomed frying pan. When it's hot, add the aubergine halves, cut side down. Fry the halves until lightly browned, about three minutes. Turn over and lightly fry the other side for a further minute or two. The aubergines should be fairly soft. Remove the aubergines from the pan and drain on kitchen paper.
  3. Preheat the grill to 180°C whilst you prepare the miso topping. Mix the miso, grated ginger, mirin, soy sauce, honey and tamarind sauce in a bowl.
  4. Place the aubergines onto a baking sheet, cut side up, and spoon the topping over it, spreading evenly. Place under the grill and cook for 5-10 minutes, until the miso is brown and bubbling.
  5. Whilst the aubergine is grilling, prepare your asian slaw. Make the dressing by whisking together the soy sauce, sesame oil, rice wine vinegar, shallots and ginger. Mix together the cabbage, carrots and chilli and dress.
  6. Slice the spring onions and sprinkle over the miso aubergine. Serve with the asian slaw and brown rice.

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