Serves:
4 as a side (or 2 as a main dish)
Prep time:
5 mins
Cook time:
40 mins
Ingredients:
2 large aubergines, halved lengthways
2 tbsp miso (white is sweetest and best here) or same amount of smooth peanut butter
1 tbsp peanut or sesame oil
2 tsp soy sauce
Juice of half a lime or 1 tbsp rice vinegar
2 tsp honey
3 tbsp hot water
Want an easy way to make aubergines taste amazing? Try simple glazed aubergines, with 2 glaze options so you can tailor it to your taste!
Method:
Preheat oven to 200C/gas 6. Place the aubergines halves insides up on a baking tray. Score the insides in a criss cross pattern with a sharp knife (try to get at least halfway through, but not all the way).
In a bowl, whisk together the rest of the ingredients. Brush the sauce over the aubergines and bake for 30-40 mins, until darkened slightly and soft all the way through. This is particularly great served with an Asian chopped salad or even just a few handfuls of rocket!
Not a fan of miso or soy? Try turning this into a Middle Eastern flavoured dish by swapping the miso for 3 tbsp tahini, use olive oil, swap the soy sauce for 1 grated garlic clove, use lemon juice instead of lime, and keep the honey and hot water. Keep the method the same for a delicious variation. Serve as is for a lunch or light meal, or add some grilled chicken or a lovely tabbouleh or couscous salad alongside it.
