MISO AUBERGINES

makes 4 portions

These are just everyone’s favourites (except maybe for those people who do not like aubergines at all). For me personally it is one of the most delicious ways of eating aubergines. It tastes wonderful straight out of the oven and even better the next day out of a fridge, once they have properly soaked up all the flavours. For this reason I never make 1 recipe, but more like 2 or 3 in one go, just to make sure that everyone who comes for seconds is not missing out. Hope you enjoy!

Ingredients:

• 2 big aubergines, halved lengthways and diagonally scored
• 2 tsp sesame seeds
• ½ tin cooked chickpeas (optional, see method)

Marinade

• 1 Tbsp miso paste 
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 2 Tbsp extra virgin olive oil
• 1 Tbsp honey

Method:

1. Preheat the oven to 175C (fan) or 190C, if conventional
2. Mix all marinade ingredients together and spread evenly on scored aubergines. Sprinkle with sesame seeds.
3. Bake in the oven for 40 minutes, until you can see caramelised bits and aubergine is very soft inside.
4. Serve with fresh coriander, spring onions and slices of lime as a side dish.
5. Or, if you top up your aubergine with a generous handful of chickpeas – you will have a full balanced dinner plate.