Miso Roasted Aubergine
INGREDIENTS
- 2 large aubergines, halved lengthways
- 3 tbsp white miso
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 spring onions, sliced
- 2 tsp sesame seeds
NUTRITION
Per serving
220
Calories
6g
Protein
24g
Carbs
12g
Fats
METHOD
1
Score the aubergine
Cut deep diamond patterns into the cut sides without going through the skin.
2
First roast
Brush with sesame oil and roast cut-side up at 220C for twenty minutes until tender.
3
Make the glaze
Whisk miso, maple, vinegar and a splash of water into a glossy paste.
4
Glaze and finish
Brush the glaze generously over the cut sides. Return to the oven for ten minutes. Finish with sesame and spring onion.
VEG.ARMY TIP
White miso is the mildest and sweetest. Brown miso gives a much darker flavour if you prefer it.
