Miso and Honey Roast Aubergines

Total time 40 mins
40 mins preparation time

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.

Ingredients

2 portion(s)
2 
medium aubergines
4 tsp
white miso paste
2 tsp
runny honey
thumb-sized piece root ginger, peeled and grated
1 
clove garlic, peeled and crushed
4 
spring onions, shredded
2 tsp
sesame seeds
Nutritional facts (per portion): 624 kJ  /  149 kcal

Preparation

Step 1

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.

Step 2

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-ID: 254

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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