December 04, 2017


Aubergines - 2 (halved lengthwise)
Olive oil - 1 tsp
Miso paste - 2 tbsp
Mirin - 2 tbsp
Golden castor sugar - 1 tsp
Lemon juice - 1 tbsp
White or black sesame seeds - 1 tbsp
Spring onions - 4 (shredded)
Arugula leaves to serve

  • Heat the oven to 200 C. Score a criss cross pattern into the flesh of the aubergines. Brush with one tsp oil and season.
  • Put on a non stick baking tray and roast for 20 minutes.
  • In a small bowl, mix the miso and mirin with the sugar and the lemon juice.
  • Spread this paste over the roasted aubergines and sprinkle with a sesame seeds.
  • Put under a hot grill for 2-3 minutes until golden.
  • Serve scattered with the spring onions and a handful of arugula leaves.

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