Baked Miso Aubergine

INGREDIENTS

1 tbsp sake
1 tbsp mirin
100g/31/2oz white miso paste
1 egg yolk
1 tbsp caster sugar
4 tbsp dashi stock
2 aubergines
sunflower oil, for brushing
sesame oil, for drizzling
To serve

2 tsp toasted sesame seeds
4 spring onions, finely sliced
1/2 red chilli, deseeded and finely sliced

PREPARATION

Preheat the oven to 200C /400F/ gas 6 and line a baking tray with baking paper.

Put the sake and mirin in a small saucepan over a medium heat and bring just to the boil. Cook for about 30 seconds for the alcohol to burn off. Reduce the heat to low and, using a small whisk, mix in the miso, egg yolk and sugar. Add the stock and cook gently for about 5 minutes until you have the consistency of custard, stirring frequently. Remove from the heat. (This thick miso sauce can be made a day ahead and kept covered in the fridge.)

Cut the aubergines in half lengthways and, using a small, sharp knife, diagonally score lines into the flesh, about 1cm/1/2in apart, to form a lattice pattern, taking care not to cut all the way through. Brush both sides of the aubergine with the sunflower oil and put, cut-side down, on the prepared baking tray. Bake for 15 minutes, then turn the aubergines over, return to the oven and cook for a further 10 minutes or so until the aubergine flesh is soft and golden.

Preheat the grill to high. Remove the aubergines from the oven and drizzle with sesame oil. Spread the miso sauce over the top, then grill for just a couple of minutes until the sauce bubbles.

Serve hot, scattered with the sesame seeds, spring onions and red chilli, and enjoy straight away.