Roasted Miso Aubergine

What a way to make aubergine tasty? Sticky and sweet.


Serves 4


Oven 200c


  • 4 aubergines


  • 3tbsp oil


  • 3 garlic cloves, crushed


  • 1tbsp ginger, grated


  • 4tbsp miso


  • 4tbsp sesame oil


  • 4 spring onions


  • 2tbsp tamari


  • 2tbsp rice wine vinegar


  • 185g basmati rice


  1. Line a tray with parchment. Halve the aubergines, slice the flesh 1cm down, in diamond shapes. Place them on the baking sheet, drizzle in half the oil and roast for 20minutes.
  2. In a bowl, mix all remaining ingredient into a paste. Spread the paste between the four aubergines and bake for a further 30minutes.
  3. In the meantime, cook the rice according to instructions. Serve with aubergine on rice, spooning any residue sauce over the top.

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