You may spot from the pictures that I forgot to add the sliced spring onions!
Preparation Time: 20 mins
Cooking Time: 50 mins
Calories per serving: 124.8
1 x Aubergine, Raw – 300g
Toasted Sesame Oil – 1 Tbsp/15g
Soup, Miso, Paste, Sachets – 1 Sachet/18g
Spring Onions – 4 Servings/16g
Honey, Clear – 15g
Heat the oven to 180ºC/356ºF.
Put the sachet of miso paste, 1 tablespoon of honey and table spoon of sesame oil into a bowl. Add a small cup of warm water so the mixture is loose, and mix together.
Halve the aubergine length wise. Score the aubergine flesh, so you end up with diamond cuts across it.
Place aubergines into the dish, cut side up. Pour marinade over aubergines, leave to marinate for 15 minutes.
Turn aubergines over (cut-side flat onto dish). Cover baking tray with tin foil, and place into the oven for 45 minutes.
N.B. If the aubergines aren’t sticky at the end of the stated cooking time (different ovens cook at different speeds), just pour out any excess liquid in the tray and place back into the oven, without foil, for 5-10 minutes. The marinade will then go sticky on the underside of the aubergines.
Nutrition Data Per Serving
Calories (kcal) 124.8
Protein (g) 2.1
Carbohydrate (g) 11.0
Fat (g) 8.5
Fruit & Veg 2.0
Fibre (g) 3.0