Name: Miso & Honey Glazed Aubergines
Prep time: 10 min
Cook time: 25 min
Ingredients: 4 aubergines (halved); 4 tbsp sea salt; olive oil for drizzling and cooking; 2 red chilli (finely chopped); 8 spring onions (sliced); 100 g white miso; 50 ml mirin; 60 ml lemon juice; 30 ml sesame oil; 30 ml Tamari (gluten free soy sauce); 30 ml rice vinegar; 30 ml runny honey

Roasted aubergine halves topped with chopped spring onions, red chilli, sesame seeds, and herbs are arranged on a tray lined with foil. Metal tongs are placed on the right side of the tray.

Main Course Side Dish

Dairy Free Gluten Free Vegan Vegetarian

Can be served as a side or stand alone dish with green salad.

4 aubergines

4 tbsp sea salt

olive oil for drizzling and cooking

8 spring onions

2 red chilli, finely chopped

Marinade

100 g white miso

50 ml mirin

60 ml lemon juice

30 ml sesame oil

30 ml tamari (gluten free soy sauce)

30 ml rice vinegar

30 ml runny honey

Score a crisscross pattern into the halved aubergines. Generously sprinkle with sea salt and set aside of 30 minutes.

Whisk the marinade ingredients together, Pour into a dish large enough in which to lay out the aubergine. Using kitchen paper, wipe excess salt off the aubergines and place cut side down in the marinade. Set aside for 2 hours or overnight.

Preheat the oven to 190C fan. Line a baking tray with foil and lightly great with oil.

Remove the aubergine from the marinade, Pour the marinade into a small pan and bubble for 5 minutes or until slightly thickened. Place cut side up on the lined tray, Spoon a little reduced marinade over each half, drizzle with more oil. Roast for 20-25 minutes or until soft.

In small frying pan, add a splash of oil and fry the spring onion and chilli for a couple of minutes.

Remove aubergine from the oven, sprinkle with onion and chilli and serve

Prep Time 10

Cook Time 25

Marinating 2 30

Course Main Course, Side

Servings people

Calories 302 kcal

Ingredients

4 aubergines halved
4 tbsp sea salt
olive oil for drizzling and cooking
2 red chilli finely chopped
8 spring onions sliced

Marinade

100 g white miso
50 ml mirin
60 ml lemon juice
30 ml sesame oil
30 ml Tamari (gluten free soy sauce)
30 ml rice vinegar
30 ml runny honey

Instructions

Score a crisscross pattern into the halved aubergines. Generously sprinkle with sea salt and set aside of 30 minutes.
Whisk the marinade ingredients together, Pour into a dish large enough in which to lay out the aubergine. Using kitchen paper, wipe excess salt off the aubergines and place cut side down in the marinade. Set aside for 2 hours or overnight.
Preheat the oven to 190C fan. Line a baking tray with foil and lightly great with oil.
Remove the aubergine from the marinade, Pour the marinade into a small pan and bubble for 5 minutes or until slightly thickened. Place cut side up on the lined tray, Spoon a little reduced marinade over each half, drizzle with more oil. Roast for 20-25 minutes or until soft.
In small frying pan, add a splash of oil and fry the spring onion and chilli for a couple of minutes.
Remove aubergine from the oven, sprinkle with onion and chilli and serve

Nutrition

Calories: