The combination of sweet and salty is heavenly in this quick and easy vegetarian recipe.
Ingredients
Aubergine 1, trimmed
Miso Easy Traditional 21g sachet
Maple syrup 2 tbsp
Sesame oil 1 tbsp
Sesame seeds 15-25g (½-1oz)
Pistachio nuts 25g (1oz), chopped
Chopped fresh mint to serve (optional)
Instructions
1 Preheat oven to 200°C/180°fan/Gas 6. Cut aubergine into four slices, lengthways, then score the flesh in a criss-cross pattern. Place in a roasting tin in a single layer.
2 In a small bowl, mix together miso, maple syrup and sesame oil. Spoon two-thirds over aubergine slices. Bake for 10 minutes.
3 Turn up heat to 220°C/200°fan/Gas 7. Spoon remaining miso mixture over aubergine and sprinkle with sesame seeds and nuts. Bake for a further 10 minutes or until tender.
4 Scatter over mint to serve, if you like.
Cook’s Tips
Miso Easy Traditional sachets can be found in the Asian section in most large supermarkets. They can also be mixed with hot water to make warming miso soup.
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