Hannah's Miso and Honey Roast Aubergines (with a nod of thanks to Kikkoman)
Hannah is a dear friend and is really part of our family now. These intensely umami aubergines have a flavour which is moreish and hard to resist; she cooks them sometimes like this and sometimes cut into smaller pieces. They are fairly robust making them particularly useful for occasions with less meat. This quantity serves 2 as a main course or 4 as an accompaniment.
4 tsps. sesame oil
6 tsps. white miso paste
3 tsps. runny honey
1 tbsp. soy sauce (kikkoman is perfect)
3 cm piece of root ginger
2 cloves garlic
2 spring onions or chives
Halve the aubergines length ways and cut through the flesh with the tip of a sharp knife to create a lattice pattern, being careful not to cut through the skin. Place flesh side upwards on a roasting tray lined with baking parchment. Brush with 2 teaspoons of the sesame oil. Roast 25 minutes at 180c
Meanwhile put the miso, honey, remaining sesame oil and soy sauce in a bowl and grate in the ginger and garlic. Mix together thoroughly.
When the aubergines have had their 25 minutes roasting remove them from the oven and spread the miso mixture over the top, covering all the flesh. Return to the oven and bake a further 25 minutes until golden
Finely slice the spring onions or chives, sprinkle over the top with the sesame seeds and serve.
Click for more quick and easy veg recipes