Sticky Miso Aubergines

Aubergines aren't necessarily the easiest vegetable to get right, but marinated in this sticky miso, sesame and soy sauce and baked in the oven until soft and gooey and sweet and you won't look back.

I like it served over rice but it also works well as part of a mezze with salmon or crispy tofu - delicious!

Ingredients

  • 3 aubergines

  • 4 tbsp of brown miso paste

  • 1 1/2 tbsp of soy sauce or tamari

  • 2 cloves of garlic, crushed

  • 1 tbsp of sesame oil

  • 1 tsp of fresh ginger, diced

  • 2 tbsp of rice vinegar

  • 2 tbsp of maple syrup

To serve

  • Brown rice, cooked

  • Handful of chopped spring onions

  • 1 red chilli, finely chopped

  • Peanuts, chopped

  • Lime wedges

  • Sesame seeds

Method

  1. Preheat oven to 180ºc and line a baking tray with parchment paper.

  2. In a mixing bowl combine the miso paste, soy sauce, crushed garlic, sesame oil, fresh ginger, rice vinegar and maple syrup.

  3. Next slice the aubergines in half lengthways and using a sharp knife score a criss cross line pattern into the aubergine.

  4. Smother in the marinade and ensure it seeps into the lines for extra juiciness.

  5. Place them on the baking tray and bake in the oven for 50 minutes.

  6. Serve with brown rice and garnish with spring onions, red chilli, chopped peanuts, sesame seeds and a squeeze of lime.

Serves 3.

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