Can be served as a side or stand alone dish with green salad.
Score a crisscross pattern into the halved aubergines. Generously sprinkle with sea salt and set aside of 30 minutes.
Whisk the marinade ingredients together, Pour into a dish large enough in which to lay out the aubergine. Using kitchen paper, wipe excess salt off the aubergines and place cut side down in the marinade. Set aside for 2 hours or overnight.
Preheat the oven to 190C fan. Line a baking tray with foil and lightly great with oil.
Remove the aubergine from the marinade, Pour the marinade into a small pan and bubble for 5 minutes or until slightly thickened. Place cut side up on the lined tray, Spoon a little reduced marinade over each half, drizzle with more oil. Roast for 20-25 minutes or until soft.
In small frying pan, add a splash of oil and fry the spring onion and chilli for a couple of minutes.
Remove aubergine from the oven, sprinkle with onion and chilli and serve
Ingredients
- 4 aubergines halved
- 4 tbsp sea salt
- olive oil for drizzling and cooking
- 2 red chilli finely chopped
- 8 spring onions sliced
Marinade
- 100 g white miso
- 50 ml mirin
- 60 ml lemon juice
- 30 ml sesame oil
- 30 ml Tamari (gluten free soy sauce)
- 30 ml rice vinegar
- 30 ml runny honey
Instructions
- Score a crisscross pattern into the halved aubergines. Generously sprinkle with sea salt and set aside of 30 minutes.
- Whisk the marinade ingredients together, Pour into a dish large enough in which to lay out the aubergine. Using kitchen paper, wipe excess salt off the aubergines and place cut side down in the marinade. Set aside for 2 hours or overnight.
- Preheat the oven to 190C fan. Line a baking tray with foil and lightly great with oil.
- Remove the aubergine from the marinade, Pour the marinade into a small pan and bubble for 5 minutes or until slightly thickened. Place cut side up on the lined tray, Spoon a little reduced marinade over each half, drizzle with more oil. Roast for 20-25 minutes or until soft.
- In small frying pan, add a splash of oil and fry the spring onion and chilli for a couple of minutes.
- Remove aubergine from the oven, sprinkle with onion and chilli and serve
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