A Boost of Umami: Oven-Baked Miso-Glazed Aubergine with Sesame Quinoa

A Boost of Umami: Oven-Baked Miso-Glazed Aubergine with Sesame Quinoa

Greetings, fellow food enthusiasts!

A little while ago, I had a conversation with a good friend about various ways to introduce more umami (that elusive, fifth taste) into everyday meals. The chat left me inspired and curious to try something new at home. If there’s one thing I’ve learned from years of home cooking with my wonderful family, it’s that there’s always room for more flavor!

With four growing children—Edward, Alexander, Barnaby, and little Phillipa—dinner times can be a delightful chaos. Lately, I’ve been experimenting with different ingredients to expand their palates and add some creative twists to our meals. And that’s how today’s star dish was born.

Allow me to introduce you to my latest culinary adventure: Oven-Baked Miso-Glazed Aubergine with Sesame Quinoa. Aubergine is such a versatile vegetable, and when paired with the rich, savory tones of miso paste, it transforms into something truly extraordinary. This recipe not only packs a tasteful punch but also brings a wholesome, nutritious element to the table that’s perfect for growing kids and their nurturing parents.

Ingredients

• 2 large aubergines
• 3 tbsp white miso paste
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 200g quinoa
• 500ml vegetable broth
• 1 tbsp olive oil
• 2 tbsp sesame seeds, toasted
• 2 spring onions, thinly sliced
• 1 tbsp fresh coriander, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Method

1. Preheat your oven to 200°C (390°F).
2. Cut the aubergines in half lengthwise and score the flesh in a criss-cross pattern without cutting through the skin.
3. In a bowl, mix together the miso paste, soy sauce, mirin, sesame oil, honey, rice vinegar, and minced garlic.
4. Brush the mixture generously over the cut side of the aubergines.
5. Place the aubergines cut side up on a baking tray lined with parchment paper. Bake for 35-40 minutes or until the aubergines are tender and golden brown.
6. While the aubergines are baking, rinse the quinoa under cold water. In a medium saucepan, heat the olive oil over medium heat.
7. Add the quinoa and toast for 2-3 minutes, stirring frequently.
8. Add the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
9. Once the aubergines are done, remove them from the oven and sprinkle with toasted sesame seeds and thinly sliced spring onions.
10. Serve the miso-glazed aubergines on a bed of quinoa, garnish with fresh coriander, and lime wedges on the side.
11. Season with salt and pepper to taste before serving.

This dish is fantastic for a light yet flavorful dinner. The creamy aubergine with its umami-rich glaze pairs wonderfully with the nutty, slightly crunchy quinoa, making it a hit even with the kiddos. Edward is particularly a fan of anything with sesame seeds, and Alexander loves the tangy zest of lime. Phillipa might be a bit too young to appreciate all the flavors just yet, but Barnaby enjoyed munching on the soft pieces of aubergine.

I hope this dish brings a burst of umami into your home, as it has in ours! Until next time, happy cooking and bon appétit!

Ingredients

Ingredients

• 2 large aubergines
• 3 tbsp white miso paste
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 200g quinoa
• 500ml vegetable broth
• 1 tbsp olive oil
• 2 tbsp sesame seeds, toasted
• 2 spring onions, thinly sliced
• 1 tbsp fresh coriander, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Method

Method

1. Preheat your oven to 200°C (390°F).
2. Cut the aubergines in half lengthwise and score the flesh in a criss-cross pattern without cutting through the skin.
3. In a bowl, mix together the miso paste, soy sauce, mirin, sesame oil, honey, rice vinegar, and minced garlic.
4. Brush the mixture generously over the cut side of the aubergines.
5. Place the aubergines cut side up on a baking tray lined with parchment paper. Bake for 35-40 minutes or until the aubergines are tender and golden brown.
6. While the aubergines are baking, rinse the quinoa under cold water. In a medium saucepan, heat the olive oil over medium heat.
7. Add the quinoa and toast for 2-3 minutes, stirring frequently.
8. Add the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
9. Once the aubergines are done, remove them from the oven and sprinkle with toasted sesame seeds and thinly sliced spring onions.
10. Serve the miso-glazed aubergines on a bed of quinoa, garnish with fresh coriander, and lime wedges on the side.
11. Season with salt and pepper to taste before serving.