Can be served as a side or stand alone dish with green salad.
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
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
Tried this recipe?Let us know how it was!