- Hot & Bold
- Sides
- Vegan
- Prep 10 min
- Cook 40 min
- Serves 4 as a side
Aubergine roasted until custardy, then brushed with a glossy miso glaze and grilled until it caramelises. It works as a side, a starter or a main with rice.
Ingredients
- 2 large aubergines, halved lengthways
- 2 tbsp oil
Glaze
- 3 tbsp white miso paste
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp grated fresh ginger
To serve
- 1 tbsp toasted sesame seeds
- 2 spring onions, sliced
Method
- Heat the oven to 200 C. Score the cut side of each aubergine half in a diamond pattern and brush with oil.
- Roast cut-side down for 25 to 30 minutes until very soft.
- Whisk the glaze ingredients together in a small bowl.
- Turn the aubergine over, spread the glaze on the cut sides and grill or roast for 5 to 8 minutes until bubbling and caramelised.
- Scatter with sesame seeds and spring onions.
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