Miso-Glazed Aubergine with Roasted Red Peppers and Tahini Drizzle

#food

Ingredients:

• 2 large aubergines, halved lengthwise
• Olive oil for brushing
• 3 tablespoons white or red miso paste
• 1 tablespoon soy sauce
• 1 tablespoon mirin or rice vinegar
• 1 tablespoon honey or maple syrup
• 1 garlic clove, minced
• 2 red bell peppers, roasted, peeled, and cut into strips
• 1/2 cup tahini
• Juice of 1 lemon
• Water (to thin the tahini sauce)
• Fresh parsley or cilantro, chopped, for garnish

Instructions:

1. Prepare the Aubergine:

   • Preheat your oven to 400°F (200°C).
   • Score the cut side of the aubergine in a crosshatch pattern, being careful not to cut through the skin.
   • Brush the cut sides generously with olive oil and place the aubergine halves cut side up on a baking sheet.

2. Make the Miso Glaze:

   • In a small bowl, whisk together the miso paste, soy sauce, mirin, honey (or maple syrup), and minced garlic until smooth.

3. Roast the Aubergine:

   • Roast the aubergine in the preheated oven for 20 minutes.
   • Remove from the oven and brush the miso glaze generously over the cut sides of the aubergine.
   • Return to the oven and roast for an additional 15-20 minutes, until the aubergine is deeply caramelized and tender.

4. Prepare the Tahini Sauce:

   • In a bowl, mix the tahini with lemon juice and a pinch of salt. Add water, a tablespoon at a time, until the sauce reaches a drizzling consistency.

5. Roast the Red Peppers:

   • If using fresh peppers, roast them over a gas flame or under a broiler until the skins are charred. Place them in a bowl, cover with plastic wrap for 5 minutes, then peel and slice into strips. If using jarred roasted peppers, simply slice them into strips.

6. Assemble the Dish:

   • Place the roasted aubergine halves on a serving platter.
   • Arrange the roasted red pepper strips over and around the aubergine for color and sweetness.
   • Drizzle the tahini sauce generously over the dish.

7. Garnish and Serve:

   • Sprinkle with fresh parsley or cilantro for a burst of color and freshness.
   • Optionally, add a pinch of smoked paprika or sesame seeds for extra flavor and texture.

Why It Works:

• Umami Depth: The miso and soy sauce provide a meaty, savory depth to the aubergine.
• Sweetness: The roasted red peppers bring natural sweetness and a vibrant splash of color.
• Creaminess: The tahini drizzle adds a creamy and tangy contrast to the dish.
• Freshness: The herbs brighten the flavors, tying everything together.

This dish is perfect as a standalone vegetarian main or as a side, showcasing intense flavors, luxurious textures, and a stunning visual appeal.