Sesame Miso Aubergine
Ingredients
- 2 aubergine
For the paste
- 2 tbsp white miso it’s easy to find in the supermarket these days, usually in the Asian section👌🏼
- 1 tbsp white rice vinager
- 1 tbsp honey
- 1 tsp soy sauce
For the sauce
- 1 tbsp tahini
- 1/2 lemon
- salt
- 1/4 tsp garlic
- 1-2 tbsp water
Instructions
- In a small bowl add all the paste ingredients and mix.
- Slice the aubergine, add to a large bowl and then add the paste. Coat the slices aubergine completely, you can use a spoon but with your hands you’ll get a better coverage. It’s a bit messy, but fun.
- Add baking paper to a baking tray the pour sesame seeds on top and coat one side of the sliced aubergine, just the one side is fine.
- Bake for 10-12 mins at 180C with the sesame side facing up.
- Flip and bake further 10 mins.
Video
Notes
- This recipe makes 2–3 portions depending on size and how you serve it.
- Look for white miso paste in the Asian section of most UK supermarkets—it’s now easy to find!
- For a full meal, serve with rice, soba noodles, or a crunchy slaw on the side.
- The tahini dipping sauce is a game-changer. Don’t skip it!