Miso and sesame glazed aubergines
A fusion of Mediterranean aubergine with Japansese-inspired flavours
Servings
2
About this recipe
This side dish melts in the mouth and delivers a taste sensation not usually associated with the shiny and beautiful, but sometimes bland aubergine.
Ingredients
1 large or 2 small aubergine
2-3 tablespoons olive oil
2 teaspoons brown rice miso paste
1 1/2 tablespoon sesame oil
1/2 tablespoon gluten-free tamari
1/2 Tablespoon maple syrup or honey
Juice of 1/2 lemon
1 tablespoon sesame seeds
Instructions
Step 1
Preheat the oven to 180C. Cut the stalk end off the aubergine and slice lengthways, from top to bottom into 2cm wide slices. Lay on a baking tray and drizzle with olive oil, turning the slices over, to cover each side. Bake for 15 minutes, until soft.
Step 2
Make the glaze by mixing the miso paste, sesame oil, tamari, maple syrup and lemon juice together.
Step 3
Once the aubergine slices have softened, pour the glaze over them, return to the oven and cook for a further 10 minutes, until they are starting to brown and crisp up at the edges.
Step 4
Remove from the oven, sprinkle with sesame seeds and serve immediately.