Sticky Miso Aubergines

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.


Ingredients

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


Directions

  1. 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.
  2. 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.
  3. Cook for 35-40 minutes until soft, sticky and slightly charred around the edges.
Miso Aubergines with Black Rice, my Lime Ginger and Sesame Slaw and a Tahini Drizzle



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