Miso aubergines

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 200 °C conventional (180 °C fan).

2. 02

   Wash the aubergines, halve lengthways and score the cut surfaces in a diamond pattern. Heat the sesame oil in a non-stick frying pan and fry the aubergines cut-side down for 3–4 minutes. Turn and fry for a further 3–4 minutes.

3. 03

   Meanwhile, wash the spring onions and thinly slice on the diagonal. Pick the coriander leaves. Peel the garlic and crush using a garlic press. Rinse the lemon under hot water and pat dry. Grate off 2 tsp of zest and squeeze out 1 tbsp of juice.

4. 04

   Mix the garlic, lemon zest and juice, miso paste, rice vinegar, soy sauce and honey to make a marinade. Brush it over the cut surfaces of the aubergines.

5. 05

   Place the aubergines on a baking tray lined with baking paper and roast on the middle shelf for 20–25 minutes until golden brown. Sprinkle the sesame seeds over the aubergines 5 minutes before the end of the cooking time.

6. 06

   Sprinkle the miso aubergines with the spring onions and coriander, then serve.