Miso Glazed Aubergine
by Zoe Hill, www.eatingvegetables.com
This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated. Tahini is a rich source of healthy fats and calcium.
Ingredients
Miso glaze
- 2 tbsp peanut butter and 2 tbsp water
- 3 tbsp miso
- 1 tbsp black sesame seeds
Vegetables
- 3 large aubergines
Step by Step Instructions
Step 1
Preheat oven to 180C.
Step 2
Blend all glaze ingredients except for the sesame seeds in a high-speed blender or whisk by hand.
Step 3
Cut the aubergine into 2” thick strips width-ways.
Step 4
Using your hands, rub the glaze mixture into the aubergine. Spread on a lined baking tray and roast for 20-30 minutes or until soft. Sprinkle with sesame seeds to serve.