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Can be served as a side or stand alone dish with green salad.

4 aubergines

4 tbsp sea salt

olive oil for drizzling and cooking

8 spring onions

2 red chilli, finely chopped

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

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

Miso & Honey Glazed Aubergines
Jules
Can be served as a side or stand alone dish with green salad.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Marinating 2 hours 30 minutes
Course Main Course, Side
Servings 4 people
Calories 302 kcal
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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

Nutrition

Calories: 302kcalCarbohydrates: 52gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 8532mgPotassium: 1279mgFiber: 16gSugar: 32gVitamin A: 581IUVitamin C: 53mgCalcium: 84mgIron: 3mg
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