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Miso and Honey Roast Aubergine

Miso and Honey Roast Aubergine

Ingredients for 2 portions

Per portion: 624 kJ / 149 kcal

2 medium aubergines
4 tsp white miso paste
2 tsp runny honey
1 tbsp Kikkoman naturally brewed soy sauce
1 tsp toasted sesame oil
thumb-sized piece root ginger, peeled and grated
1 clove garlic, peeled and crushed
4 spring onions, shredded
2 tsp sesame seeds

Preparation

Preparation time: 40 mins

Preheat the oven to 180°C. Slice the aubergines in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin. Line a baking sheet with greaseproof 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 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds and serve.