Name: Miso-Glazed Aubergine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 aubergines (about 600 g), halved lengthways; 1 tbsp neutral oil (15 ml); 3 tbsp white miso paste (52 g); 2 tbsp mirin (30 ml); 1 tbsp sugar (13 g); 1 tbsp water (15 ml); 1 tbsp sesame seeds (9 g); 2 spring onions (about 30 g), finely sliced

Ingredients

2 aubergines (about 600 g), halved lengthways
1 tbsp neutral oil (15 ml)
3 tbsp white miso paste (52 g)
2 tbsp mirin (30 ml)
1 tbsp sugar (13 g)
1 tbsp water (15 ml)
1 tbsp sesame seeds (9 g)
2 spring onions (about 30 g), finely sliced

Method

Heat the oven to 220°C (200°C fan) and line a baking tray with baking paper.
Score the cut side of each aubergine half in a criss-cross pattern, cutting deep but not through the skin. Brush with the oil and place cut side up on the tray.
Roast for 25 to 30 minutes, until the flesh is completely soft.
Stir the miso, mirin, sugar and water together until smooth.
Spread the glaze over the cut sides and return to the oven for 5 to 8 minutes, until bubbling and browned in places. Watch closely, as the glaze burns quickly.
Sprinkle with the sesame seeds and spring onions. Serve with rice.

Notes

Use medium aubergines of about 300 g each. Larger ones need about 10 minutes longer before glazing.

Nutrition per serving

Protein: 3.6 g
Energy: 142 kcal
Carbs: 20 g
Fat: 5.7 g
Fibre: 5.7 g

Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.

roast

Miso-Glazed Aubergine

Ingredients

Method

Notes

Nutrition per serving

More sides

Smashed Cucumber Salad

Crispy Smashed Potatoes

Cumin-Roasted Carrots with Tahini