Sticky Miso Aubergine

Sticky Miso Aubergine Halves

This aubergine dish is banging, in the kitchen we serve it with thinly sliced red cabbage salad and pickled sushi rice. Plants for the win.

Serves 2


2 Aubergines

5 tbsp white (Shiro Miso)

7 tbsp honey - you can use another ind of syrup if you're vegan

1 clove grated garlic

1" piece of ginger grated

Black pepper

Sea salt

4 tbsp of rapeseed oil


Heat the oven to 200 c and get a tray lined with baking paper

So the first thing you want to to is cut the aubergines in half lengthways, don’t remove the tops, just slice straight through them. Then score the pale inside flesh in a criss cross, go right down, almost to the skin. Douse the scored flesh with rapeseed oil and sprinkle with salt. Bake in the hot oven for 20 minutes. Flip the aubergines so they are skin side up, cook for 20 mins. While this is happening whisk together the other ingredients - honey, miso ginger and garlic. Pull the aubergines out of the oven, flip again so the scored flesh is facing up, then coat each one in at least 2 tbsp of miso sauce. Back into the oven for 10 more minutes and then serve.