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

Name: Miso-Glazed Aubergine with Coconut Chilli Oil - Great British Chefs
Total time: 90 min
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

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There’s so much to love about this silky roast aubergine dish from Michael Bremner: the crunchy coconut chilli oil, the dengaku-inspired miso glaze and the more

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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