Jamie Oliver

Jamie Oliver Vegetarian Whole Roasted Miso Aubergine

Jamie Oliver Vegetarian Whole Roasted Miso Aubergine

This delicious and easy Jamie Oliver Vegetarian Whole Roasted Miso Aubergine recipe is a quick and nutritious meal. The tender aubergines are infused with a rich miso glaze, and topped with fresh spring onions and coriander. It’s simple to prepare, using common ingredients, and bursting with bold, umami-packed flavors.

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Ingredients Needed

  • 3cm (1.2 inches) piece of ginger
  • 4 cloves of garlic
  • 2 small green chillies
  • 2 aubergines (eggplants)
  • Groundnut oil (vegetable oil)
  • 200g (7 oz) vine cherry tomatoes
  • 4 spring onions (scallions)
  • ½ a bunch of coriander (cilantro)
  • 1 lime
  • 1 tablespoon tamarind paste
  • ½ tablespoon honey
  • 3 tablespoons white sweet miso

How To Make Vegetarian Whole Roasted Miso Aubergine

  1. Preheat the Oven: Preheat your oven to 180°C/350°F/gas 4.
  2. Prepare the Aubergines: Peel the ginger and garlic, then finely slice the chillies. Pierce the aubergines all over with a paring knife, as you would with a piece of meat.
  3. Make the Paste: Grate the ginger into a large mortar and pestle, and bash together with the garlic, chillies, and a good pinch of salt to make a thick paste. Add enough oil to make it spoonable, then spoon the mixture over the aubergines, massaging it into the incisions to infuse the flavors.
  4. Roast the Aubergines: Place the aubergines in a large roasting tray, scatter the cherry tomatoes around them, and roast for 40 minutes, turning a couple of times.
  5. Prepare the Spring Onions and Coriander: While the aubergines cook, trim and finely slice the spring onions, and roughly chop the coriander, stalks and all. Put in a bowl and squeeze over the lime juice to coat. Set aside.
  6. Make the Miso Glaze: Mix the tamarind paste, honey, and miso, adding enough water to create a thick glaze.
  7. Glaze and Caramelize: After 40 minutes, turn the oven up to 200°C/400°F/gas 6. Drizzle the miso glaze over the aubergines and return them to the oven for another 15 minutes, to caramelize.
  8. Serve: Once cooked, remove from the oven and let cool slightly. Carefully remove the stalks from the aubergines, then roughly chop the flesh in the tray. Stir in the dressed spring onions and coriander, and serve right away.
Jamie Oliver Vegetarian Whole Roasted Miso Aubergine
Jamie Oliver Vegetarian Whole Roasted Miso Aubergine

Recipe Tips

  • Pierce the Aubergines Well: Make sure to pierce the aubergines all over with a paring knife to allow the marinade to soak in and the aubergines to cook evenly.
  • Massage the Paste into the Aubergines: Don’t just coat the outside – massage the ginger, garlic, and chilli paste into the incisions to infuse more flavor.
  • Turn the Aubergines: Turn the aubergines a couple of times during roasting to ensure they cook evenly and caramelize nicely on all sides.
  • Adjust the Miso Glaze Consistency: If the miso glaze is too thick, add a bit more water to make it easier to drizzle over the aubergines.
  • Cool Before Chopping: Let the roasted aubergines cool for a few minutes before chopping to make them easier to handle and to keep the texture perfect.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover Whole Roasted Miso Aubergine cool to room temperature before refrigerating. Store in an airtight container in the fridge for up to 2 days.
  • Reheat: Preheat the oven to 180°C/350°F and place the leftover aubergine on a baking tray. Cover with foil to prevent drying out, and heat for 10-15 minutes until warmed through.

Nutrition Facts

Serving Size: 1 serving (¼ of the recipe)

  • Calories: 124
  • Total Fat: 6.6g
  • Saturated Fat: 1.2g
  • Total Carbohydrate: 12.8g
  • Dietary Fiber: 1g
  • Sugars: 6.6g
  • Protein: 4g

Try More Jamie Oliver Recipes:

Jamie Oliver Vegetarian Whole Roasted Miso Aubergine
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Jamie Oliver Vegetarian Whole Roasted Miso Aubergine

Author: Imen Dridi Cooking Method:Roasting Cuisine:British Courses:Side Dish Recipe Keys: V Vegetarian Whole Roasted Miso Aubergine
Difficulty:BeginnerPrep time: 15 minutesCook time: 55 minutesRest time: minutesTotal time:1 hour 10 minutesServings:4 servingsCalories:124 kcal Best Season:Suitable throughout the year

Description

This delicious and easy Jamie Oliver Vegetarian Whole Roasted Miso Aubergine recipe is a quick and nutritious meal. The tender aubergines are infused with a rich miso glaze, and topped with fresh spring onions and coriander. It’s simple to prepare, using common ingredients, and bursting with bold, umami-packed flavors.

Ingredients

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C/350°F/gas 4.
  2. Prepare the Aubergines: Peel the ginger and garlic, then finely slice the chillies. Pierce the aubergines all over with a paring knife, as you would with a piece of meat.
  3. Make the Paste: Grate the ginger into a large mortar and pestle, and bash together with the garlic, chillies, and a good pinch of salt to make a thick paste. Add enough oil to make it spoonable, then spoon the mixture over the aubergines, massaging it into the incisions to infuse the flavors.
  4. Roast the Aubergines: Place the aubergines in a large roasting tray, scatter the cherry tomatoes around them, and roast for 40 minutes, turning a couple of times.
  5. Prepare the Spring Onions and Coriander: While the aubergines cook, trim and finely slice the spring onions, and roughly chop the coriander, stalks and all. Put in a bowl and squeeze over the lime juice to coat. Set aside.
  6. Make the Miso Glaze: Mix the tamarind paste, honey, and miso, adding enough water to create a thick glaze.
  7. Glaze and Caramelize: After 40 minutes, turn the oven up to 200°C/400°F/gas 6. Drizzle the miso glaze over the aubergines and return them to the oven for another 15 minutes, to caramelize.
  8. Serve: Once cooked, remove from the oven and let cool slightly. Carefully remove the stalks from the aubergines, then roughly chop the flesh in the tray. Stir in the dressed spring onions and coriander, and serve right away.

Notes

  • Pierce the Aubergines Well: Make sure to pierce the aubergines all over with a paring knife to allow the marinade to soak in and the aubergines to cook evenly.
  • Massage the Paste into the Aubergines: Don’t just coat the outside – massage the ginger, garlic, and chilli paste into the incisions to infuse more flavor.
  • Turn the Aubergines: Turn the aubergines a couple of times during roasting to ensure they cook evenly and caramelize nicely on all sides.
  • Adjust the Miso Glaze Consistency: If the miso glaze is too thick, add a bit more water to make it easier to drizzle over the aubergines.
  • Cool Before Chopping: Let the roasted aubergines cool for a few minutes before chopping to make them easier to handle and to keep the texture perfect.
Keywords:Jamie Oliver Vegetarian Whole Roasted Miso Aubergine