Sweet, savoury and irresistibly glossy, these miso-glazed aubergine skewers are a delicious plant-forward take on classic yakitori-style grilling. Tender chunks of aubergine are charred on the Season Griddle Pan, then repeatedly brushed with a rich miso, soy and mirin glaze until sticky, caramelised and packed with umami flavour. Served with fragrant sesame–lime jasmine rice and a creamy, spicy smashed cucumber salad, this vibrant Japanese-inspired aubergine recipe is perfect for weeknight cooking or impressive sharing plates.
Number of servings: 3-4
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Miso-Glazed Aubergine “Yakitori”:
2 large aubergines
1 tbsp salt
1 tbsp vegetable oil
Miso Yakitori Glaze:
1 tbsp white miso
1½ tbsp light soy sauce
2 tbsp mirin
1 tbsp sugar
1 tsp rice vinegar
1 tsp fresh ginger, finely grated
1 tbsp sesame oil
Smashed Cucumber Crunch:
1 large cucumber
1 tsp salt
1 tsp sugar
1 tbsp rice vinegar
1–2 tsp chilli oil
1 tbsp tahini
1 tsp light soy sauce
Sesame–Lime Rice:
350g jasmine rice
440ml water (adjust if needed – water should sit about 1cm above the rice)
1 tbsp rice vinegar
Zest of 1 lime
1 tbsp toasted black sesame seeds
To serve:
Spring onion, chopped
Method
1. Prepare the aubergine
Trim the top and bottom from the aubergines. Slice each aubergine in half lengthways, then cut each half into roughly 3cm chunks.
Place the aubergine in a bowl and sprinkle generously with salt. Toss well and leave for 20 minutes to draw out excess moisture and soften the flesh.
After resting, squeeze the aubergine gently to remove the released liquid and transfer to a clean bowl.
Thread the pieces onto skewers. If cooking with wooden skewers over an open flame or barbecue, soak wooden skewers in water for at least 3 hours beforehand.
2. Make the glaze
In a small bowl, whisk together the white miso, soy sauce, mirin, sugar, rice vinegar, ginger and sesame oil until smooth and glossy.
3. Char the skewers
Heat the Season Cast Iron Griddle Pan over medium-high heat.
Brush the aubergine lightly with oil and place onto the hot griddle. Sear until golden and lightly charred on all sides, turning occasionally.
Reduce the heat to medium-low. Brush the skewers generously with the miso glaze, turning and re-brushing 2–3 times until the aubergine becomes sticky, caramelised and glossy.
4. Make the cucumber salad
Place the cucumber on a board and lightly bash it with a rolling pin until it cracks and splits but isn’t completely crushed.
Cut into bite-sized chunks. Transfer to a bowl, sprinkle with salt, and leave for 10 minutes. Drain through a sieve to remove excess liquid.
In a separate bowl, mix sugar, rice vinegar, soy sauce, chilli oil and tahini until smooth.
Toss the cucumber in the dressing until well coated and set aside until ready to serve.
5. Steam the rice
Rinse the rice under cold water until the water runs clear.
Place the rice and water in a saucepan and bring to a boil. Reduce to a gentle simmer, cover with a lid and cook for 10 minutes.
Remove from the heat and allow the rice to steam with the lid on for another 10 minutes.
Fluff the rice with a fork, then gently mix in the rice vinegar, lime zest and toasted black sesame seeds.
Spoon the sesame–lime rice into Season Ramen Bowl, add the miso-glazed aubergine skewers, and a generous spoonful of smashed cucumber crunch on the side, sprinkle with chopped spring onion.
