Page title and description
- 2 tbsp miso (brown or white)
- 4 tbsp mirin
- 2 aubergines, split and roasted in halves
- 1 tbsp sesame seeds, lightly toasted
Prep time: 5 min
Cooking time: 50 min
Step 1Preheat your oven to 200°C/gas 6. Cut the aubergines in half, lengthways. Score the flesh in a criss-cross pattern. Drizzle generously with oil and season with salt. Roast flesh side up for about 30-40 minutes until soft to the core and nicely coloured.
Step 2Mix the miso, mirin and 1 tablespoon of water in a small bowl or mug. Put the roasted aubergine halves flesh side up on a baking sheet and smear with the miso mixture. Grill under a medium grill until the miso is golden. Scatter with the toasted sesame seeds.