Sticky Miso Aubergines
Glaze for one aubergine
Ready in 45 minutes
I can’t get enough of these sweet and sticky aubergines. They are such a versatile vegetable and work particularly well in Asian-style dishes. I like to serve them with rice or noodles as a main dish and they’re a delicious addition to a Buddha Bowl salad. Below, I have served it with my zingy Lime Ginger & Sesame Slaw, crispy miso tofu, edamame beans and black rice to create a scrumptious, super nutritious, rainbow bowl that’s high in protein too.
1 heaped tbsp of brown miso paste
1 tbsp of sesame oil
1 tsp of rice wine vinegar
1 tbsp of maple syrup/date syrup
Juice of half a lemon or a lime
Sprinkling of sesame seeds
- Cut the aubergine width ways into thick round chunks or in half lengthways (depending on your preference) and score the top layer of the aubergine in a criss cross pattern, which will allow the glaze to soak into the aubergine.
- Mix together the oil, miso paste, rice wine vinegar, maple syrup and lemon juice in a small bowl and pour over the aubergine, along with a sprinkling of sesame seeds.
- Cook for 35-40 minutes until soft, sticky and slightly charred around the edges.