Miso aubergine

Miso aubergine

Ingredients

makes 2
  • •2 aubergines
  • •½ tbsp olive oil
  • •2 spring onions, finely sliced
  • •2 tsp sesame seeds

  • Glaze

  • •4 tsp miso paste
  • •2 tsp maple syrup or honey
  • •1 tbsp soy sauce
  • •2 tsp sesame oil
  • •1 tsp rice vinegar
  • •½ tbsp fresh ginger, minced
  • •1 garlic clove, minced
  • •2–3 tbsp water

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray.
  2. 2. Slice the aubergines in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin. Place on the baking tray, cut sides up. Brush with the olive oil and roast for 25 minutes.
  3. 3. In a small bowl, mix the sauce ingredients until a smooth paste forms. Brush over the aubergine and roast for 5–10 minutes, until softened and caramelised.
  4. 4. Serve with a sprinkle of spring onions and sesame seeds.
Baker Beanie Author

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