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Le Chaudron recipe
Aubergine laquée au miso
Miso-glazed eggplant
⏱ 40 minServes 4Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2eggplants, halved
3 tbspmiso paste
2 tbspmaple syrup
2 tbspsoy sauce
1 tablespoonsesame oil
2scallions, sliced
- 2 eggplants, halved
- 3 tbsp miso paste
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tablespoon sesame oil
- 2 scallions, sliced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Score the eggplant flesh in a crosshatch, brush with sesame oil and roast at 200°C (400°F).
- Roast for 20 minutes until soft.
- Mix the miso, maple syrup and soy sauce.
- Brush generously over the eggplant.
- Roast 10 minutes more until caramelized.
- Sprinkle with scallions and serve with rice.
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