One of my favorite people in my new food world is my local fishmonger on New Quebec Street. He is a passionate classicly trained French chef and even more importantly, a teacher. I make it a habit to visit him weekly and at every visit he generously gives me a lesson in food and cooking.
My fishmonger has an obsession with Japan. Despite the fact he’s never been there, he stocks mostly Japanese ingredients, employs a Japanese co-chef, and only sells sushi quality fish.
One of my favorite bites to eat is his Japanese inspired twice baked miso aubergine (eggplant). It is “close your eyes and dream” good. One day I stopped in to indulge and it hadn’t been prepared that day. For my efforts, he explained how to make it so I could try at home. No measurements were given, so I experimented. The results are below.
Twice Baked Miso Aubergine (Eggplant)
For the marinade:
- 1 tbsp miso
- 1 tbsp mirian
- 1 tbsp soy sauce
- 1 tsp sugar or honey
- 1 large aubergine, evenly sliced into 2 centimetre thick rounds
Mix the aubergine rounds in 1 tablespoon olive oil. Place the rounds on a baking sheet, ensuring they are not overlapping, and bake for 10 minutes at 180 C/ 350 F. Remove from oven and cover the baked aubergines with the marinade. Return the aubergines to the oven and bake for a further 7-10 minutes.
Remove from the oven. Plate up. Close your eyes and enjoy. Saki anyone?
Note, these aubergines taste wonderful warm or cold. They are perfect for both a rainy day or a picnic.