Miso & Sesame Aubergine

Emily Davenport
Servings

2 as a starter or side

Prep Time

10 minutes

Calories

267

Cuisine

British

Category

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

  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.

Miso & Sesame Aubergine

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