Share on Google+:

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 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.