Whole Roasted Miso Aubergine | Vegetables Recipes | Jamie Oliver (2024)

FAQs

How to roast aubergine in Jamie Oliver? ›

Place the aubergines in a large roasting tray, dot the cherry tomatoes around, and pop into the oven for 40 minutes, turning a couple of times.

In the past, recipes called for aubergines to be sliced and salted before cooking to reduce their bitterness. As modern varieties are much less bitter, that is no longer necessary, unless you're planning to fry them – aubergines soak up oil like a sponge and salting helps reduce that.

You can eat nasu dengaku as a side dish, in which case this is enough for four to share, or turn it into a meal on its own with a crunchy, zingy cabbage salad. In either case, you need a bowl of freshly steamed rice nearby as a foil for the richness of this wonderful dish.

Preheat the oven to 240°C/220°C fan/Gas Mark 9. Place the aubergine slices on a roasting tray, brush with plenty of olive oil on both sides and sprinkle with salt and pepper. Roast for 20-35 minutes, until the slices take on a beautiful light brown colour. Let them cool down.

You might know them as eggplants or you might know them as aubergines, but they are exactly the same plant. The English prefer the latter name, while in North America we use the former.

Chiefly British. eggplant. a dark purplish color.

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

This comes down to personal preference, although typical additions include crisp or sliced spring onions, tofu, wakame seaweed mushrooms, fish, and/or shellfish. The soup is generally served as a small portion side dish to complement a meal, such as a bowl of rice, sashimi or steak.

As a rule of thumb, pairing miso with earthy, woodsy flavors — think winter squashes like pumpkin, kabocha, and butternut; toasty, nutty flavors like brown butter, sesame, chocolate, and caramel; or hearty fruits like apples and bananas — adds its deep, dynamic flavor without being overpoweringly funky or salty.

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.

How do you roast eggplant so it's not bitter? ›

Salt it.

Regardless, sprinkling a good amount of salt over eggplant slices or cubes before they're cooked does draw out some of its moisture and lessens the bitterness. Let them sit for about an hour and then lightly rinse some of the salt off before cooking.

Spread out the aubergine in a roasting tin or on a baking sheet (you may need to use two) and drizzle with the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, turning the slices halfway through cooking, or until they are dark golden on the outside and soft inside.