Miso Glazed Aubergine
Ingredients
- 2 medium-large aubergines
- 2 tablespoon white miso
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or honey)
- 2 tablespoons hot water
Method
- Preheat the oven to 200ºC / 400ºF
- Mix the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix all the ingredients until they are well combined. You could heat them in a small saucepan if you prefer.
- To prepare the aubergines, cut them into halves and score them in a criss-cross pattern (see image). Try to keep the skin intact.
- Using a brush, coat the aubergine with the miso glaze. Make sure enough sauce is used on each aubergine.
- Line an oven dish or baking tray with baking paper, place the miso aubergines facing up, and bake for around 30-40 minutes.
- When the aubergines are cooked, remove from the oven and drizzle with extra miso mixture, add finely chopped spring onions and sprinkle with sesame seeds.
Delicious hot or cold, with rice, couscous, or buckwheat and salad! A firm NCIM favourite!