Miso Aubergine with Sesame, Japanese Tamari Superseeds and Scallions. There is nothing better than the rich sweet taste of sticky sweet miso blackened aubergine. It’s the first thing I look for on the menu when I go to Asian restaurants but I often indulge in the glorious dish at home too. Topped with crunchy seeds for a bit of added texture it is delicious hot or cold. Aubergine has a great hearty texture and works wonderfully as a meat replacement. I like mine with a big crunchy Asian slaw and often serve it as a ‘meat free Monday’ dish or when I am catering for vegetarians or vegans.
- 2 aubergines
- 1/2 - 1 tbsp coconut oil
- 2 heaped tbsp brown rice miso
- 1 1/2 tsp toasted sesame oil
- 1 tbsp cider vinegar
- 2 tbsp coconut nectar/ maple syrup/ honey
- 1-2 spring onions chopped
- 1 handful toasted sesame seeds
- handful Japanese Tamari Superseeds
- Set oven to 200. Halve each of your aubergines lengthways before lightly scoring them with a knife in a criss-cross pattern. You want to go about half a cm deep.
- Using your hands, roughly rub them in coconut oil making sure to cover both the skins and the flesh. This helps them to crisp without burning.
- Place the aubergines in oven for 20-30 mins until soft and browned.
- Next, make the glaze. Mix all the ingredients in a bowl until smooth making sure there are no lumps.
- Remove the aubergines from the oven and reduce the temperature to 170.
- Using a spoon spread the glaze onto each of the aubergine halves covering all of the flesh.
- Return aubergines to the oven and cook for a further (10 mins until slightly caramelized (optional putting on grill setting for last three mins)
- Once your aubergines are done, remove them from the oven and top with sesame seeds, chopped scallions (spring onions) and Japanese Tamari Superseeds.