Preheat the oven to 200°C (fan 180°C) / Gas Mark 6. Arrange the sliced aubergine in a single layer in a roasting dish. Avoid overcrowding the tray to ensure they roast properly instead of steaming. Use a knife tip and score the aubergine diagonally both.
IMPORTANT! To get perfectly cooked aubergine, always salt it before cooking. Sprinkling a little salt over the sliced aubergine and letting it sit for 15 minutes helps draw out excess moisture, preventing it from becoming soggy. Then pat it dry with kitchen paper before popping the oven
In a small bowl, whisk together the miso paste, honey, olive oil, soy sauce, sesame oil, ginger, and garlic until smooth.
| 2 medium aubergines, sliced lengthways
2 tbsp white miso paste 2 tbsp honey 2 tbsp olive oil 1 tbsp soy sauce 1 tbsp sesame oil 1 tsp ginger, minced 2 cloves garlic, minced |
Brush 1/3 miso glaze generously over the aubergine slices, ensuring an even coating. Roast in the oven for 20 minutes, brush the next 1/3 of the glaze and cook for another 10 minutes.
While it's cooking, finely slice the spring onion and prepare any sides such as rice.
Remove the aubergine from the oven and brush the last part of the glaze. Plate up and sprinkle with sesame seeds and spring onion before serving. Best served with rice and a slaw.
| 1 tbsp sesame seeds
Spring onion, finely sliced |
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