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Miso and Honey Roast Aubergine
Summer
Main courses
Naturally Brewed Soy Sauce
Vegetarian kitchen
Preparation time:
40 mins
Calorific value (per portion):
624 kJ / 149 kcal
Ingredients for 2 portions
- 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
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.
Used products in this recipe
Ingredients for 2 portions
- 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