Aubergine has always been a favourite of mine. There are so many ways to prepare delicious aubergines. Baked Aubergine with Tahini Sauce is a fusion of Western preparation method with Asian ingredients. It’s been adapted from Christine’s Recipes, replacing miso paste with tahini paste. It turned out a success and tasted really good. 🙂
Preparation time: 10 mins; Cooking time: 40 mins; Serves: 3-4
- 2 large aubergines (eggplants), abt 600-650g
- 2 tbsp sunflower or vegetable oil
- salt, to taste (I didn’t use)
- sesame seeds, roasted for garnish
- chopped spring onion (or chives), for garnish
- 100ml mirin
- 1½ tbsp tahini paste (sesame paste)
- 1 tbsp sugar
- 1 tbsp Japanese soy sauce (or any light soy sauce)
- 2 tsp Japanese (or Chinese) cooking wine
- Preheat oven to 180C.
- Rinse aubergines. Cut it in half lengthwise.
- Score flesh deeply with tip of a sharp knife in a cross-hatch pattern, yet not cut through to skin (as shown in picture above).
- Spray the cut side or brush with oil and season with salt, to taste (which I didn’t use).
- Transfer aubergines to a lined baking tray. Cover with a foil and bake for abt 40 mins, till aubergines are softened.
- In the meantime, combine all sauce ingredients in a small sauce pan. Cook over medium heat and stir occasionally. When it starts to boil and sugar’s completely dissolved, remove from heat.
- Remove aubergines from oven and put on a serving dish. Discard excess liquid.
- Drizzle sauce over top of aubergines liberally.
- Sprinkle sesame seeds and spring onion for garnish. Serve immediately.
- Aubergines can soak up a lot of oil. If using oil spray, the amount of fat used can be controlled without making the dish too heavy.
- Mirin is an essential condiment used in Japanese cuisine, available at Asian grocers.
- When preparing the sauce, use a large spoon to press tahini (or miso) paste and help it dissolve thoroughly.
- It’s better not to overcook tahini (or miso) paste, otherwise much of its nutrition would be lost.
- When sauce starts to boil, remove pan from heat as quickly as possible.
- Aubergines used were quite large and thick but this recipe would also work for small narrow ones. The baking time needs to be adjusted accordingly.
with roasted coffee&spice-marinated spatchcocked chicken
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