The Daily Telegraph - The Telegraph Magazine
MISO AND SESAME AUBERGINE KEBABS
40 MINS, PLUS 30 MINS MARINATING
You’ll need 8-12 skewers, depending on the size of your aubergines and how you cut them.
— 2 aubergines
— 12 spring onions
— 3 tbsp white miso paste — 1 tbsp maple syrup
— 2 tbsp soy sauce
— 1 tbsp rice vinegar
— 3 tbsp groundnut or vegetable oil
— 3cm piece of ginger — 1 tbsp toasted sesame seeds
Trim the aubergines and cut them into 2-3cm rounds, then cut each round into quarters or six pieces, so the pieces are roughly evenly sized. Trim the spring onions and slice into 3cm lengths. Thread both on to your skewers,
alternating so that you have 5-6 pieces of each on each skewer.
In a jug, mix together the miso, maple syrup, soy sauce, rice vinegar and oil. Finely grate in the ginger. Whisk together with a fork and season to taste.
Place the skewers in a roasting tray just big enough to hold all of them and pour over half the marinade, then turn the skewers and pour over the rest. Use a pastry brush to really get the marinade into all corners of the vegetables. Marinate for at least 30 minutes if you have time, turning and basting halfway through.
To cook, prepare a barbecue or preheat a griddle pan on a lowmedium heat. Cook the skewers for 15-20 minutes in total, making quarter-turns now and then so each side gets sticky, charry and tender. When they’re nearly done, tip on any marinade remaining in the tray to glaze up. Cook in batches if necessary, keeping cooked kebabs warm in a low oven. Serve sprinkled with toasted sesame seeds.