Baked Aubergine with Miso Glaze
Japanese-inspired oven dish packed with umami.
- 40 min
- 195 kcal / serving
- medium
- vegan
- Protein
- 3.5 g
- Fat
- 9.6 g
- Carbs
- 25.8 g
Contains: soy, gluten, sesame, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 large aubergine
- 1 tbsp miso paste (white)
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- Sesame seeds for sprinkling
Method
- Preheat oven to 200°C. Line a baking tray with parchment paper.
- Halve the aubergine lengthwise and score the cut surfaces in a crosshatch pattern with a knife, without cutting through the skin.
- In a small bowl, mix miso paste, soy sauce, maple syrup, sesame oil and rice vinegar into a smooth glaze.
- Generously brush the cut surfaces of the aubergine with the miso glaze, making sure the glaze penetrates the scored cuts.
- Place aubergine halves cut-side up on the baking tray and bake for about 25–30 minutes until the flesh is soft and the surface is lightly caramelised.
- Sprinkle with sesame seeds before serving and garnish with spring onions if desired.
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