This recipe is the third in a series of four that I developed in partnership with the Big Green Egg who sponsored this post. (Read more about sponsored content on Eat Like a Girl). Previously in this series: BBQ Teriyaki Pig Cheeks and BBQ Clams with Gojuchang and Sake.
Well this is a cracker. Aubergine is a vegetable that loves smoke, and loves meat too. The deep sweet rumble of miso blends in seamlessly, and chilli gives everything a lift. Because everything does need a lift, every now and then.
This is deceptively simple. The deep flavours come from the fermented miso, the whole thing start to finish cooks in less than an hour. Miso is a great store cupboard ingredient, for quick miso soups and great marinades. Miso makes a great steak marinade with a little mirin, sake and rice vinegar to loosen it out ant balance it. Some chilli too for me, because I can’t resist it. Mix it with butter and a little citrus (yuzu if you can get it, if not some lemon or lime) and rub a chicken with it before sticking it on the grill.
I start this dish with an onion, as most good dishes start. It gives lovely sweetness and texture. Onions, like most simple everyday things, are deeply underrated.
- 2 aubergines, sliced in half vertically
- 300g minced pork (preferably minced pork belly or shoulder, supermarket minced meat does not have enough fat and can be dry)
- 2 tbsp white miso (or miso of your choice)
- 1 tbsp gojucharu (Korean red pepper flakes) or 1 tsp chilli flakes (less as they are hotter)
- 1 onion, peeled finely diced
- light oil for frying and for the aubergine, I used rapeseed
- sea salt