Miso and Honey Roast Aubergines
These amazing umami packed vegetarian miso and honey roast aubergines are inspired by a Japanese dish Nasu Dengaku. Created for Kikkoman by the awesome Lisa Faulkner! They make a great light lunch
- Preparation Time10 mins
- Cooking Time20 mins
Nutrition per serving
- Energy149 Kcals
- Saturated Fat1.1g
- 2 medium aubergines
- 4 tsp white miso paste
- 2 tsp runny honey
- 1 tbsp Kikkoman Naturally Brewed 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 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds, then serve.
Try our some of our other easy One Pot Recipes