Ingredients
2 small aubergines, halved lengthways
2 tbsp miso paste
2 tbsp mirin
large pinch maple sugar
1 tbsp lemon juice
1 tbsp white or black sesame seeds
4 spring onions, shredded, to serve
Method
Sources
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
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Heat the oven to 200C/fan 180C/gas 6. Score a criss-cross pattern into the flesh of the aubergines. Spray with non-fat cooking 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 the sesame seeds. Put under a hot grill for 2-3 minutes until golden. Serve scattered with the spring onions. 153 kcalories, protein 4.9g, carbohydrate 17g, fat 7.7 g, saturated fat 0.8g, fibre 4.5g, salt 1.41 g