My little sis is really into Japanese food. She mentioned a few dishes that she really loves to eat, so i began to do some research. As i was reading, i kept seeing something called ‘Nasu Dengaku’ or Miso Aubergine and i had to try it because I just love me some aubergines. I made it a few different ways and then came up with this method. I can just taste it now. Luckily i have some aubergines in the fridge yo. So i’m going to consider making this later on..
I had a weird allergic reaction yesterday, after having a little bit of milk and soup. My lips went humongous and my whole mouth was itchy and tingly and kind of numb. That went on for what felt like forever and then my head decided that it wanted a part of the action, so it joined in by pounding along. The kids were at nursery, so i went to bed so i wouldn’t have to deal with it. The thing is i have milk everyday and there was nothing in the soup that i don’t have often. I remember being at a restaurant once with my sister in law and the same thing happened but i don’t remember what i was eating. I like to help myself like that by forgetting important bits of information that could help me connect the dots..SMH.
Ramdan is creeping up on us. Not long now. I can’t think of a more beautiful time of year. Last year i did 30 days of activities with my kids during the month and it worked really well. I also put decorations up and they had an advent calendar type thing with a sweet treat per day. That went down well.. Of course it did. This year, i already feel like i am not as organised but i still want to make the effort to make the month feel as special for them as it feels for us.
Anyway the other great thing about miso aubergine is that it’s pretty healthy if you omit the sugar altogether. Miso aubergine is great served with a salad and equally as good with veg or noodles.
- 2 large aubergines
- 2 tbsp oil
- 2 tbsp soy sauce
- 4 tbsp brown miso paste
- 1 tbsp caster sugar
- 2 tbsp honey
- 2 cloves garlic crushed
- 1/2 inch ginger crushed or grated finely
- 2 tbsp toasted sesame seeds
- 1 tsp black pepper
- Mix all the ingredients for the paste together apart from the sesame seeds and set aside.
- Halve the aubergines lengthways.
- Score with a knife to create a diamond shape in the flesh being careful not to cut through the bottom.
- Heat the oil in a non stick pan and add the aubergines skin side down. Allow to cook over a medium heat for 5 - 7 minutes.
- Turn over and cook for a further 6-7 minutes.
- Remove from pan and set aside. Dab any excess oil away.
- Heat the grill on high and spread the paste over the aubergine halves.
- Grill for 5 minutes and top with sesame seeds after 2 minutes.