Miso-Glazed Aubergine with Tangy Baba Ghanoush
Prep. Time:
PT20M
Baking Time:
PT45M
Total Time:
PT1H5M
Serves:
2 servings
Ayesha created this dish for Great British Menu ™ Season 20. The smoky, tangy baba ghanoush plays beautifully against the sweet-savoury miso glaze, creating layers of umami depth. Pomegranate seeds and smoked almonds add vibrant colour and textural contrast, making this a stunning yet achievable starter.
Ingredients
Instructions
MAKE THE BABA GHANOUSH:
Char the whole aubergine directly over a gas flame (or under a very hot grill), turning until completely collapsed and the skin is blackened all over - about 15 minutes. Let it cool slightly, then scoop the flesh into a sieve and let it drain for 10 minutes. Blend or mash with the tahini, pomegranate molasses, garlic, and lemon juice. Season well.
GLAZE AND ROAST THE AUBERGINE ROUNDS:
Heat your oven to 200°C. Mix the miso, mirin, and sesame oil. Score a crosshatch into one side of each aubergine round, brush generously with the glaze, and roast cut-side up for 25-30 minutes until golden and completely soft.
ASSEMBLE:
Spread a generous spoonful of baba ghanoush on each plate. Top with the glazed aubergine rounds. Scatter over the smoked almonds and pomegranate seeds. Finish with herbs and a drizzle of olive oil.
