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.

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.

Serve eggplant with rice, pak choi, coriander leaves, sesame seeds and remaining sauce on the side. Option to drizzle over sesame oil. Serve kids plain rice, chopped greens and flesh from eggplant (scoop out of the skin).

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.

If you are worried that the eggplant might be bitter, slice or cube it, then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it.

Japanese eggplants offer a sweeter, more tender, and more delicate taste than standard American eggplants. Because they're smaller and longer, they possess fewer seeds. This rids them of that typical vegetal bitterness that you'll find in some eggplant varieties.

Miso should be stored in a covered container and to maintain its colour and flavour, refrigeration is best. As a general rule, the lighter the colour and flavour, the more careful you will need to be and refrigeration is best. Sweet miso should be consumed within three weeks of opening, white miso within 3 months.

If you plan on turning your roasted eggplant slices into a dip like baba ganoush, you would remove the peel, but for regular roasted eggplant recipes like this one, leave the peel on.

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.

Aubergine or Eggplant

The British word for eggplant is aubergine, which has French, Catalan, and Arabic origins. Some say the less common white varieties of the typically purple plant led to the name used in the United States, but the terms are generally interchangeable regardless of color or shape.

What is the secret to tender eggplant? ›

The other trick for perfect roasted eggplant? Cooking it at a high temperature (425 F / 218 C) for enough time (25-30 minutes) to give it a browned exterior and tender interior. Just look at those cubed purple beauties! & Super snack-able!