Roasted miso aubergines

Name: Roasted miso aubergines
Prep time: 20 min
Total time: 90 min
Yield: 4
Ingredients: 1 tbsp maple syrup; 3 aubergines; 1 tsp ginger; 1 garlic cloves; 2 spring onions incl. green parts; 2 tbsp olive oil; 1 tbsp rice vinegar; 2 tsp sea salt; 90 g miso paste; 2 tbsp toasted sesame seeds

main dish

Total: 1 hr 30 min. | Active: 20 min.

vegetarian, lactose-free, gluten-free, healthy and balanced, Low Carb

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Aubergines are one of my favourite vegetables. The trick is to make sure that the roasting process is long and slow so that the flesh becomes very soft. The umami taste of the miso marinade jazzes up the otherwise bland aubergines perfectly. Add a couple of fresh, crunchy spring onions on top for contrast and serve with pita bread.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

Aubergines
3	aubergines, halved lengthwise
2 tsp	sea salt
2 tbsp	olive oil

Marinade
90 g	miso paste, light brown
1 tsp	ginger, finely grated
1	garlic clove, finely chopped
1 tbsp	rice vinegar
1 tbsp	maple syrup
1 tbsp	water

Finish cooking
2 tbsp	toasted sesame seeds
2	spring onions incl. green parts, cut into thin rings

How it's done

Aubergines

Score diagonally across the cut surfaces of the aubergines, but do not slice all the way through. Salt the aubergines and leave to absorb for approx. 30 mins. Wipe away the resulting liquid with a piece of kitchen paper, brush the aubergines with oil.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C, remove.

Marinade

Mix the miso paste with all the other ingredients up to and including the water. Brush the aubergines with the marinade.

Finish cooking

Approx. 15 mins. in the centre of an oven preheated to 200°C. Serve the aubergines with the sesame and spring onions.

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