I’m a big fan of aubergines. They are a very “meaty” vegetable so stand up well as the centre piece of a dish. This sweet miso glaze is fast becoming a favourite meal. It’s super simple and takes less than 10 minutes to put the dish together then pop it in the oven.
It’s easy to make completely plant based/ vegan, by swapping the honey for maple or agave syrup and using dairy free yogurt for the dip. However, the glaze also goes brilliantly on salmon fillets.
I like to serve with brown rice noodles, mixed with cashew nuts, black sesame seeds and plenty of fresh herbs. Thai basil and Vietnamese coriander go particularly well, but if you don’t have these, why not give some other herbs a go and let me know if you find any good combinations!