Miso and honey roast eggplant

Side Dishes

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
Ingredients List for people
  1. Preheat the oven to 180°C/ 350°F
  2. Slice the eggplants in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin.
  3. Line a baking sheet with baking paper and lay the aubergines on top, cut sides up.
  4. Mix the miso, honey, soy sauce, ginger and garlic with 2-3 tablespoons of water to make a smooth paste.
  5. Brush over the eggplant flesh and roast for 20-25 minutes until golden brown and soft.
  6. Sprinkle with the scallions, sesame seeds and sesame oil and serve.
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