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.