Miso and honey roast eggplant
Side Dishes
Excerpt
A really easy vegetable dish that is full of umami flavours. Have it as a side or serve with couscous as a tasty main meal.
45 mins
Skill Level
Category
Ingredients List
for
Units:
- 2 eggplant also known as aubergine
- 4 tsp white miso paste
- 2 tsp honey
- 1 tbsp soy sauce
- fresh root ginger thumb-sized piece, peeled and grated
- 1 garlic cloves peeled and crushed
- 4 scallions thinly sliced, also known as spring onions
- 1 tsp sesame oil
- 2 tsp sesame seeds
Instructions
Instructions
- Preheat the oven to 180°C/ 350°F
- Slice the eggplants in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin.
- Line a baking sheet with baking paper and lay the aubergines on top, cut sides up.
- Mix the miso, honey, soy sauce, ginger and garlic with 2-3 tablespoons of water to make a smooth paste.
- Brush over the eggplant flesh and roast for 20-25 minutes until golden brown and soft.
- Sprinkle with the scallions, sesame seeds and sesame oil and serve.
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