RemixipeWhakarite: 10minTunu: 35minTapeke: 45min
vegetarianjapanese-inspiredmake-aheadcrowd-pleasersnacks & appetisers
Ngā Kai
Serves 4
Aubergine
2 medium
aubergines
3 tbsp
vegetable oil
Glaze
3 tbsp
white miso paste
2 tbsp
honey
1 tbsp~
rice vinegar
1 tbsp~
soy sauce
1 tsp
sesame oil
Garnish
2 tbsp
sesame seeds
3 whole
spring onions, finely sliced
Tikanga
- Preheat oven to 200°C. Cut aubergines lengthways into 1cm thick slices.
- Brush both sides of aubergine slices with vegetable oil and arrange on two baking trays.
- Roast for 20 minutes until starting to soften.
- Mix miso paste, honey, rice vinegar, soy sauce and sesame oil in a small bowl.
- Brush the miso glaze generously over the aubergine slices.
- Return to oven for 15 minutes until caramelised and sticky.
- Scatter with sesame seeds and spring onions before serving.
Oranga Kai
Nutrition per serving
Estimated| Calories | 239kcal |
| Protein | 4g |
| Carbohydrates | 22g |
| of which sugars | 14g |
| Fat | 17g |
| Fibre | 4g |
Some ingredients couldn't be matched (aubergines) — actual values may be higher.
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Allergens
GlutenSesameSoy
Informational only — based on ingredient data. Does not account for cross-contamination.
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