Miso-glazed Roast Aubergine

Name: Miso-glazed Roast Aubergine
Total time: 780 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 aubergines; 2 tablespoons white miso; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon maple syrup; 2 tablespoons hot water; chopped spring onions; sesame seeds

Matthew J Williams @matt

Bristol, UK

Very tasty and soooo quick!

Matthew J Williams @matt

Bristol, UK

Very tasty and soooo quick!

Saved

Ingredients

10 mins prep, 3 mins

2 servings

2aubergines
2 tablespoonswhite miso
1 tablespoonsesame oil
1 tablespoonsoy sauce
1 tablespoonrice vinegar
1 tablespoonmaple syrup
2 tablespoonshot water
To finish (optional)
chopped spring onions
sesame seeds

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Steps

10 mins prep, 3 mins

1

Preheat the oven to 200 C / 400 F / 180 C fan
2

Using a medium-size mixing bowl add the miso paste (2tbsp), sesame oil (1tbsp), soy sauce (1tbsp), rice vinegar (1tbsp), maple syrup (1tbsp), and hot water (2 tbsp). Mix all the ingredients until they are well combined.
3

To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts. Make the cuts deep but don't cut through the skin. The gaps will collect some of the sauce – tasty!
4

Using a brush, marinate the aubergine with the miso glaze. Make sure enough sauce is used on each aubergine. Tip: Very lightly apply some pressure to the outside of the aubergine, which will open the gaps in the cuts, and allow more of the sauce to go inside.
5

Place some baking paper on a baking tray, lay the glazed aubergines (facing up) and bake for around 30-40 minutes.
6

When the aubergines are cooked, take them out of the oven and drizzle some extra miso mixture on the top, add finely chopped onions and sprinkle some sesame seeds.