Miso-Glazed Aubergine with Coconut Chilli Oil - Great British Chefs

Ingredients

• 2 large aubergines, split in half lengthwise and scored
• 4 tbsp of light olive oil, or neutral cooking oil
• fresh coriander, finely chopped
• 100g of white miso
• 150g of mirin
• 50g of cane sugar
• 50g of sherry vinegar
• 5g of mushroom seasoning powder
• 100g of water
• 60g of mayonnaise
• 15g of gochujang
• 1 dash of lemon juice
• 50g of garlic cloves, thinly sliced
• 100g of shallots, thinly sliced
• 1 cinnamon stick
• 2 star anise
• 200g of neutral oil
• 10g of chilli flakes
• 10g of gochugaru
• 5g of black sesame seeds
• 10g of fresh ginger, finely chopped
• 100g of toasted sesame oil
• 10g of light soy sauce
• 5g of honey
• 8g of mushroom seasoning powder
• 40g of coconut flakes, toasted
• 10g of rice wine vinegar