2 medium aubergines
2 tbsp sunflower or vegetable oil
1 tbsp sesame seeds

For the sauce:
1 tbsp red miso (optional)
4 tbsp white miso (5 tbsp if not using red miso)
1 tbsp sugar
2 tbsp mirin, Japanese sweet cooking sake
100 ml dashi


Preheat the oven to 190°C.

Cut the aubergines in half lengthwise and use a knife to score the flesh in a criss-cross pattern. This help the sauce to permeate the aubergines. Brush each half with the oil and roast in the oven for 25-30 minutes, until the top of the aubergines are browned and cooked through.

In the meantime, place the miso, sugar, mirin and dashi in a pan and heat over a medium heat, stirring regularly, until the sauce has thicken.

When the aubergines are cooked, remove from the oven and spread a thin layer of the miso sauce over to top. Sprinkle with the sesame seeds and pop under the grill for a minute or so, until the sauce slightly caramelised (The sauce burn very quickly so keep your eyes on it when doing this).

Serve immediately.


Recipe Sourced From Feast of The World

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