September - Miso Caramel Aubergine with Salted Yoghurt and Pink Pickled Onions
(Serves 4)
September’s aubergines are at their peak — glossy, rich and perfect for grilling. This dish turns them into something extraordinary: smoky roasted slices tossed in a luscious miso caramel, layered over salted yoghurt and finished with crunchy sesame, fresh chilli and pickled onion. Sweet, salty, spicy and creamy — it’s a restaurant-level dish you can make at home, inspired by one of London’s most loved small plates.
Ingredients
For the aubergine
4 medium aubergines
Olive oil, for brushing
Sea salt
For the miso caramel
100 g light brown caster sugar
25 g butter
75 ml double cream
2 heaped tbsp white miso paste
Pinch of sea salt
For the yoghurt
300 ml sour cream or thick Greek yoghurt
Pinch of salt
For the garnish
Toasted sesame seeds
1 fresh red chilli, finely chopped
2 spring onions, finely sliced
Optional quick pink pickled onions
1 small red onion, thinly sliced
Juice of 1 lemon
½ tbsp caster sugar
½ tsp salt
Method
Quick-pickle the onions (optional):
Mix the sliced red onion with lemon juice, sugar and salt.
Leave to sit for at least 15 minutes, stirring occasionally, until vibrant pink and softened.
Prepare and cook the aubergine:
Preheat the oven to 200°C (180°C fan).
Slice aubergines into 2–3 cm thick rounds. Place in a large bowl with plenty of olive oil and salt, tossing to coat evenly.
Arrange on a baking tray in a single layer and roast for 30 minutes, flipping halfway, until golden and tender. (You can also cook in an air fryer at 200°C for about 20 minutes.)
Make the miso caramel:
In a small saucepan, combine the sugar with 25 ml water. Place over medium heat and bring to a bubble without stirring (swirl the pan instead).
Cook for about 5 minutes until the caramel is a deep golden brown.
Remove from the heat and carefully whisk in the butter, then the cream, miso paste and a pinch of salt until smooth and glossy.
Coat the aubergine:
Transfer the roasted aubergine to a large bowl and pour over the miso caramel.
Toss gently until all slices are coated.
Serve:
Spread the salted yoghurt over a serving platter.
Arrange the miso caramel aubergine on top.
Scatter with toasted sesame seeds, chopped chilli, spring onions and pink pickled onions.
Serve warm or at room temperature.
Tips & Notes
Balance of flavours: Taste your miso caramel and adjust with a splash of lemon juice or extra salt if needed.
Make ahead: You can roast the aubergine and make the caramel separately, then toss together just before serving.
Variation: Add a handful of chopped coriander or drizzle of tahini for an extra layer of flavour.
Serving suggestion: Great as a side to grilled fish, tofu or a grain salad.
