Miso and Honey Roast Aubergines
These amazing vegetarian miso and honey roast aubergines were created for Kikkoman by the awesome Lisa Faulkner!
- Preparation Time25 mins
- Additional Time30 minutes chilling time
- Cooking Time1 hour
Nutrition per serving
- Energy149 Kcals
- Saturated Fat1.1g
- 2 medium aubergines
- 4 tsp white miso paste
- 2 tsp runny honey
- 1 tbsp Kikkoman soy sauce
- 1 tsp toasted sesame oil
- Thumb-sized piece root ginger, peeled and grated
- 1 clove garlic, peeled and crushed
- 4 spring onions, shredded
- 2 tsp sesame seeds
Preheat the oven to 180°C.
Slice the aubergines in half length-ways and score the flesh in a diamond pattern, taking care not to cut through the skin. Line a baking sheet with grease-proof paper and lay the aubergines on top, cut sides up.
Mix the miso, honey, soy sauce, sesame oil, ginger and garlic with 2-3 tablespoons of water to make a smooth paste. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds, then serve.