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Miso & Sesame Aubergine

Miso & Sesame Aubergine

A delicious Miso & Sesame Aubergine recipe taken from the Dairy Diary 2022.






Miso & Sesame Aubergine

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)

Instructions

1

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.

2

In a small bowl, mix together miso, maple syrup and sesame oil. Spoon two-thirds over aubergine slices. Bake for 10 minutes.

3

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.

4

Scatter over mint to serve, if you like.

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