Miso-Glazed Aubergine with Sesame and Spring Onion

Roasted aubergine slices with a sticky miso-honey glaze that caramelises in the oven. Great hot or at room temperature.

Prep: 10minCook: 35minTotal: 45min

vegetarianjapanese-inspiredmake-aheadcrowd-pleasersnacks & appetisersvegetariandairy-freenut-freeumami sweet savoury

Ingredients

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 onionsfinely sliced

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.