Miso aubergine

Ingredients

makes 2

• 2 medium aubergines
• 4 tsp white miso paste
• 2 tsp honey
• 1 tbsp reduced sodium soy sauce
• 2 tsp toasted sesame oil
• 1 tsp rice vinegar
• Thumb-sized piece root ginger, peeled and grated
• 1 garlic clove, crushed
• 4 spring onions, shredded
• 2 tsp sesame seeds

Directions

1. Preheat the oven to 180°C. Line a baking tray with grease-proof paper.
2. Slice the aubergines in half length-ways and score the flesh in a diamond pattern, taking care not to cut through the skin. Lay the aubergines on the baking tray, cut sides up.
3. Mix the miso, honey, soy sauce, sesame oil, ginger and garlic with 2-3 tablespoons of water to make a smooth paste. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds, then serve.