Air Fryer Recipe
Miso Glazed Aubergine Bites
Miso glazed aubergine bites are a delightful fusion of savoury and sweet, offering a taste of traditional Japanese flavours with a modern twist. Perfect for air frying, this dish is a great addition to any meal.
Ingredients
- 2 medium aubergines, cut into bite-sized cubes
- 2 tablespoons of miso paste
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of honey or maple syrup
- Sesame seeds for garnish
- Chopped spring onions for serving
Method
- Wash the aubergines thoroughly and pat them dry.
- Cut the aubergines into bite-sized cubes.
- In a mixing bowl, combine miso paste, soy sauce, mirin, rice vinegar, sesame oil, and honey (or maple syrup). Mix until smooth.
- Add the aubergine cubes to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes.
- Preheat the air fryer to 180°C (356°F).
- Place the marinated aubergine bites in the air fryer basket in a single layer.
- Cook for 10-15 minutes, shaking the basket halfway through.
- Transfer the cooked aubergine bites to a serving platter and garnish with sesame seeds and chopped spring onions.
Why this works in an air fryer
Aubergine is porous, so it absorbs the miso glaze while the air fryer’s fast convection evaporates surface moisture and concentrates the sugars and amino acids. Sesame oil helps heat transfer and browning, while the salty miso draws out some water, giving soft centres and sticky, caramelised edges rather than steamed cubes.
Equipment notes
Assumes a 4–5 litre basket holding the cubes in one loose layer; smaller baskets should cook in batches. In a single-drawer air fryer, keep the aubergine spread to the edges and shake well halfway. In a dual-zone model, use one drawer if possible, or split evenly and check 2–3 minutes early as smaller loads brown faster.
Common pitfalls
- Pale, wet cubes after 10 minutes? The basket is overcrowded or the aubergine was too wet; cook in two batches and pat the next batch dry before marinating.
- Black specks before the aubergine is tender? The honey or maple syrup is scorching; reduce to 170°C and add 2–4 minutes, shaking to expose unbrowned sides.
- Soft centres but no sticky edges? The pieces are too large or the glaze is too thin; cut closer to 2–3cm cubes and let excess marinade drip off before air frying.
- Very salty finish? Dark miso plus soy can overpower the aubergine; use white miso next time or reduce the soy sauce by half and finish with extra rice vinegar.
Variations & substitutions
- Use white miso for a milder, sweeter glaze; it browns a little less aggressively than darker miso, so the full cooking time is usually needed.
- Swap honey for maple syrup to make it plant-based; maple is slightly thinner, so let the coated aubergine drain briefly before loading the basket.
- Add 1 teaspoon grated ginger or garlic to the marinade; these aromatics brown quickly, so shake carefully and check for catching from minute 8.
- Use courgette alongside aubergine, cut slightly larger than the aubergine; it releases more water, so avoid crowding and expect a softer finish.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot and re-sticky at the edges.
Nutrition
Calories: 250
