This recipe is a GAME CHANGE for all of you guys out there who like Japanese style miso aubergine but don’t necessarily have the miso paste to hand. Well, if I may, this is WAY better than miso aubergine. The aubergine turns out SUPER soft on the inside and deliciously crispy on the outside. The secret tip of getting it this way is courtesy of my Mama (as are pretty much all of my culinary skills in general) and I’m going to share it with all you guys because the world needs to know about how easy it is to make this restaurant style dish in your very own kitchen.
1 x medium sized aubergine
6 x tablespoons of sesame oil
1.5 x tablespoons of light soy sauce
2 x cloves of garlic
1 x tablespoon of honey
1 x half a lemon
1 x tablespoon of paprika powder (I use the Schwartz Paprika & Onion powder which I highly recommend because of all the extra flavour)
1 x heaped teaspoon of Chinese style chilli oil (or crushed chilli flakes if you don’t have this)
Everyone you make this for will ask you for the recipe. You can tell them it’s yours and take the credit, we really don’t mind.