Chargrilled Miso-Glazed Aubergine

I am from a very Afrikaans family and in our household we braai at least once a week. I don’t mind the braai though, in fact, I love it! I always make a mean veggie dip for starters and pop a  vegan patty onto the grill with my favourite basting sauce. To accompany my meats, I do a traditional braai broodjie, a potato salad, green salad and/or a pasta salad – all vegan of course! However, lately I have been craving a bit of a variety when it comes to our braais…

Why eat Aubergine?

Aubergine (or eggplant) is one of my favourite vegetables and is also very nutrient dense. They serve as an excellent source of dietary fibre, vitamin K, vitamins B1, B3 and B6 and potassium. They also contain minerals such as copper, magnesium and manganese. Aubergines are also rich in antioxidants, specifically nasunin which is found in the skin – thus it is important not to peel the aubergine for cooking. Nasunin’s most important function is protecting the lipids (fats) in brain cell membranes and helping it to function. The lipids are responsible for protecting the cell from free radicals, letting nutrients in and wastes out, and receiving instructions from messenger molecules that tell the cell which activities it should perform. Another plus is that aubergines are super low in fat and actually help manage type 2 diabetes and weight problems.

People have this misconception that vegans can’t braai and they are often sceptical about inviting a vegan as they have no idea what to serve. This chargrilled miso-glazed recipe will blow your vegan friends’ socks off! It is delicious, nutritious, inexpensive and so super easy to make as there is literally no prepping involved. I hope you like it as much as I did – it has earned its spot into the Roode braai ritual.

Print Recipe

Chargrilled Miso-Glazed Aubergine

Braai – Vegan

By Leozette Roode – Serves: 4

A soft and juicy aubergine that will accompany any braai!

Ingredients

• 2 medium-sized eggplants
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• For the glaze:
• 1 tablespoon miso paste
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon lemon juice
• 1 teaspoon hot sauce (Sriracha)
• 1 teaspoon sesame seeds
• 1 teaspoon rice vinegar
• 2 teaspoons brown sugar / maple syrup
• 1/2 teaspoon garlic

Instructions

1

Cut the tips off the aubergines and slice each aubergine in small rounds of about 1 cm each, or in half.

2

Sprinkle a bit of salt on the surface of each aubergine slice and let it sit for 5 minutes in order for the salt to draw out droplets of water from the aubergines (let the aubergines sweat). Flip the slices and do the same on the other side.

3

Wipe the surfaces with a cloth or kitchen towel to remove the water droplets.

4

Scorch the aubergines diagonally to create blocks on the aubergine surface, turn around and do the same ono the other side. Be careful not to slice right through, or else the inside blocks will fall out on the grill.

5

Drizzle or brush the aubergine slices with olive oil.

6

Grill the aubergines over medium coals for 15 minutes until it starts to soften.

7

Make your glaze: mix all the ingredients together in a mixing bowl until well-combined.

8

Brush the aubergine slices with the glaze. Try to get some of the glaze in between the cut slits.

9

Turn the aubergines around and brush the other side. Keep brushing the sides as you grill the aubergines.

10

Grill the aubergines for another 15 minutes until the aubergines are soft enough to piece easily with a fork, and until the surfaces starts to char.

11

Transfer the aubergine slices to a plate and top it with diced avocado, chilli flakes, spring onion and the drizzle of vegan mayonnaise.

Notes

If you don't have miso paste, you can omit it. The glaze is just as good without miso.