Miso and Honey Roast Aubergines
These umami packed miso and honey roast aubergines are inspired by a Japanese dish called Nasu Dengaku. Created for Kikkoman by the awesome Lisa Faulkner, it's so easy to make as it's all in one pan. Serve with rice or salad for a tasty vegetarian lunch.
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 dish 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.
Recipe as PDF
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