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!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 1 aubergine
- 1 tsp miso paste
- 1 tsp soy sauce
- 1 tsp maple syrup
- 1 tsp ginger
- 1 tsp olive oil
Dipping sauce
- 2 tblsp yogurt natural or plant based
- 1 tsp tahini
- 1 tsp lemon juice
To serve
- 2 portions brown rice noodles
- 50 g cashews
- 1 tblsp sesame seeds
- Handful coriander or Thai basil
Ingredients
Dipping sauce
To serve
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Instructions
- Preheat the oven to 175C
- Cut the aubergine in half lengthways then cut a criss cross pattern into the inner side of each (so the glaze can soak in.
- Mix together the miso, honey, soy and grated fresh ginger and rub over the aubergine. Be generous in the amount of glaze!
- Bake for about 40 minutes (somewhat dependent on the size of the aubergine). The flesh should be very soft.
- Whilst the aubergine is baking, mix together the yogurt, tahini and lemon juice.
- This is delicious served over rice noodles with plenty of fresh Thai basil or Vietnamese coriander.