Miso Aubergine

Here is the complete recipe for Miso aubergine

INGREDIENTS

1. 4 small Japanese aubergine


2. 1 Tbsp vegetable oil

Marinade

1. 1 Tbsp red miso paste


2. 1 tsp sesame seed oil


3. 2 tsp runny honey


4. A pound coin-size piece of ginger, peeled and grated


5. Garnish (all optional but they add a nice touch)


6. Sesame seeds


7. Chopped spring onions (green only)


8. Seaweed flakes

METHODS

1. Preheat oven to 160ºC.


2. Slice the aubergines in half and place on a non-stick baking tray, flesh side up.


3. Make slits into the aubergine flesh, being careful not to slice through the skin.


4. Lightly brush the flesh and skin with the vegetable oil.


5. Mix all of the marinade ingredients together. Brush some onto the flesh side of the aubergines.


6. Place the pan in the oven.


7. Every ten minutes or so, take the pan out and brush the aubergine with a bit more of the marinade until they’re cooked through – about 20-30 minutes.


8. Place the remaining marinade in a dish and serve alongside the aubergine.


9. Serve the aubergine on its own or with noodles or rice and the garnishes of your choice.

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