Miso-glazed Aubergines – GF/V

A favourite ‘wow dish’ for entertaining and very versatile too as it can also be made with fish or chicken. Serve with a noodle salad, a green salad with Japanese ginger dressing, or steamed brown rice and greens.

  • 2 aubergines
    1 tsp salt
    Sesame or olive oil
    3 tbsp sweet miso
    4 tbsp mirin
    3 tbsp SugaVida
    1 dash tamari
    2 spring onions
    2 tbsp white or black sesame seeds

Pre-heat the oven to 180C.  Take 2 aubergines and slice them in half lengthways. Sprinkle with salt and leave for 20 minutes, then drain the salt, pat dry and score in diamond shapes.

Place on a baking dry and drizzle some sesame or olive oil and place in the oven for 25 minutes.

In a bowl mix the sweet miso, mirin, SugaVida and tamari.

Take the aubergines out and brush the glaze generously over the aubergines and then put back in the oven for a further 25 minutes or until the aubergines are nicely caramelised.

Chop the spring onions finely and toast the sesame seeds. Sprinkle both on the aubergines and serve.