Miso makes everything taste better- especially when it’s mixed with honey, ginger and a bit of heat. These sweet and salty baby aubergines are great on their own or as part of an Asian inspired spread. Serve alongside our Asian Salmon Cakes or some delicious crispy tofu.

Serves: 2-4 as a side
Time:  30 minutes
Level: Easy

Tools: 

• Roasting tray
• chopping board
• knife
• bowl

Ingredients: 

• 300g baby aubergines (1-2 packs) sliced lengthways
• 1 spring onion, finely chopped
• Fresh chilli, seeds removed and finely chopped
• Sesame seeds 

Marinade:

• 1tbsp of miso
• 1tbsp of honey
• Gnob of ginger, finely diced
• 1 tsp of lazy garlic/ 1 clove finely chopped
• 2tbsp of sesame oil
• 2tbsp of coconut aminos/ soy sauce

Method:

1. Add the marinade ingredients to a bowl and stir to combine. Add in baby aubergine and set aside to marinade for 15-20 minutes (The longer the better )
2. Heat your griddle and add the aubergines, in batches if necessary. Cook for 3-4 minutes on each side, until tender and caramelised, pouring on the marinade if possible. 
3. Arrange on a platter and scatter over the spring onions, fresh chilli and sesame seeds.