Ingredients
- 2 medium aubergines, halved lengthwise
- 2 tablespoons white miso paste
- 1 teaspoon spirulina powder
- 1 tablespoon mirin
- 1 tablespoon sake or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- Sesame seeds and sliced spring onion to finish
Method
- Score the aubergine flesh in a crosshatch pattern, cutting to 1 cm depth. Brush with a little neutral oil. Roast cut-side up at 200°C for 15 minutes until soft.
- Meanwhile whisk miso, spirulina, mirin, sake, sesame oil, and rice vinegar together.
- Spread the glaze generously over the cut faces. Return to the oven on grill setting for 5 minutes until caramelised and slightly charred at the edges.
- Finish with sesame seeds and spring onion.
Why this pairing works
Miso and spirulina share a deep umami base; the glaze amplifies both. Cooking does degrade phycocyanin — most is gone by the time this is done — but the protein, iron, and B-vitamins in spirulina are heat-stable. This is a cooking-grade spirulina application.