Miso-glazed roasted Vegetable and Aubergine Kebabs
Salting the aubergine before cooking helps draw out some of the flavour compounds that cause bitterness and reduces some of the moisture shrinking the flesh. This stops the aubergine from absorbing so much oil and becoming soggy. Presoak wooden skewers for an hour in water to prevent them from burning.
Ingredients
- 1 large Aubergine cut into chunks
- 1 large Red Onion peeled and cut into chunks
- 2 large Courgettes washed and cut into chunks
- 2 large Peppers cut into chunks
- 12 large Button Mushrooms
- 4 tablespoons Miso paste
- 4 tablespoons Light Soy Sauce
- 3 tablespoons Golden Syrup
- 3 tablespoons Sesame Oil
- Juice 2 Limes freshly squeezed
- 2 cloves Garlic peeled and finely crushed
- ½ teaspoon Ground Coriander
- ¼ teaspoon Chilli flakes
- A small handful freshly chopped Coriander
- 1 teaspoon toasted Sesame Seeds
Equipment
- Skewers
Instructions
- Place the aubergine into a colander in your sink and sprinkle with salt. Leave for ten minutes to drain. This will make the aubergine less bitter. Remove from the colander and pat dry with kitchen paper.
- In a medium bowl whisk the miso, soy sauce, golden syrup, sesame oil, lime juice, garlic, ground coriander, and chilli flakes together.
- Place the aubergine and other vegetables into a plastic tub and add three-quarters of the marinade. Cover with tight-fitting lid and shake to cover all the vegetables with the marinade. Transfer to the fridge for around an hour or two.
- Light up your BBQ or preheat your oven to 400 F / 200 C / Gas Mark 6. Carefully slide the marinated vegetable onto soaked wooden skewers and place on the BBQ and cook for five to six minutes then turn over to ensure the vegetables are evenly cooked through. Cook for a further five or six minutes and baste with a little of the remaining marinade.
- Once cooked brush with remaining marinade and garnish with the coriander and sesame seeds. Serve with my cauliflower rice or a mixed bean salad.
Notes
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