Miso & Sesame Aubergine
Emily Davenport
2 as a starter or side
10 minutes
267
British
Mains
A delicious Miso & Sesame Aubergine recipe taken from the Dairy Diary 2022. This makes the perfect side dish, or a flavoursome vegan main.
For more delicious recipes, check out the Dairy Diary recipe collection.
Ingredients
- Aubergine 1, trimmed
- Miso Easy Traditional 21g sachet
- Maple syrup 2 tbsp
- Sesame oil 1 tbsp
Sesame seeds 15-25g (½ - 1oz)
- Pistachio nuts 25g (1oz), chopped
- Chopped fresh mint to serve (optional)
Directions
Preheat oven to 200°C/180°fan/Gas 6. Cut aubergine into four slices, lengthways, then score the flesh in a criss-cross pattern. Place in a roasting tin in a single layer.
In a small bowl, mix together miso, maple syrup and sesame oil. Spoon two-thirds over aubergine slices. Bake for 10 minutes.
Turn up heat to 220°C/200°fan/Gas 7. Spoon remaining miso mixture over aubergine and sprinkle with sesame seeds and nuts. Bake for a further 10 minutes or until tender.
Scatter over mint to serve, if you like.