This is a light, healthy gluten-free dish with big Asian flavours and excellent textures. The miso marinade gives a deep umami flavour to the meaty aubergine – perfect for a light supper or impressive lunch. The flavours really developed over night so eating it cold for lunch was possibly even better than eating it the night before. Serves 1 hungry mouth or 2 for a lighter dish (as Jack is away I took one half to work the next day). Easily doubled.
Japanese Miso Baked Aubergine
- 1 medium aubergine
- Olive oil (or oil of your choice)
- 1 tbsp red miso paste
- 1 tsp runny honey (or agave nectar if vegan)
- 1 tbsp soy sauce/ tamari (gluten-free)
- 1 tsp toasted sesame oil
- 2cm piece root ginger, peeled and grated
- 1 clove garlic, peeled and crushed
- 4 spring onions, shredded (optional)
- 2 tsp sesame seeds (optional)
- Preheat the oven to 200°C. Cut off the top of the aubergine, slice in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin.
- Place the aubergine on a baking tray, cut sides up. Brush the cut side with olive oil.
- Roast in the oven for 20 minutes. The aubergine should have begun to soften and brown.
- Mix the miso, honey, soy sauce, sesame oil, ginger and garlic with 1-2 tablespoons of water to make a smooth paste.
- Brush over the aubergine flesh and roast for a further 10 minutes until golden brown and soft.
- Sprinkle with the spring onions and sesame seeds and serve.
- 1/4 a red cabbage
- 2 spring onions/ 6 chives
- 1 avocado
- 50g cashew nuts
- 2 inches ginger, minced
- 1 red birds eye chilli
- 1 lime
- 1 tsp sesame oil
- In a bowl, add the juice of the lime, chopped chilli, sesame oil and minced ginger. Mix well.
- Shred the red cabbage finely and add to the bowl. Chop the spring onion/chives. Add to the cabbage to the bowl, toss well with the dressing and add the sesame oil, and toss again. Leave to stand for 5 minutes before serving. It keeps well in the fridge for a couple of days.