Miso-Glazed Aubergine with Sesame and Spring Onion

Roasted aubergine slices with a sticky miso-honey glaze that caramelises in the oven. Great hot or at room temperature.

Whakarite: 10 minsTunu: 35 minsTapeke: 45 minWāhanga: 4Māmā

vegetarianjapanese-inspiredmake-aheadcrowd-pleasersnacks & appetisersvegetariandairy-freenut-freeumami sweet savoury

Ingredients

Aubergine

2 mediumaubergines

3 tbspvegetable oil

Glaze

3 tbspwhite miso paste

2 tbsphoney

1 tbsprice vinegar

1 tbspsoy sauce

1 tspsesame oil

Garnish

2 tbspsesame seeds

3 wholespring onions(finely sliced)

Preheat oven to 200°C. Cut aubergines lengthways into 1cm thick slices.
Brush both sides of aubergine slices with vegetable oil and arrange on two baking trays.
Roast for 20 minutes until starting to soften.
Mix miso paste, honey, rice vinegar, soy sauce and sesame oil in a small bowl.
Brush the miso glaze generously over the aubergine slices.
Return to oven for 15 minutes until caramelised and sticky.
Scatter with sesame seeds and spring onions before serving.