Miso aubergine

(Serves 2)

Ingredients:

1 med-large aubergine

2 TBSP white miso paste

2-3 tsp rice vinegar

2 tsp maple syrup

2 tsp soy sauce

1-2 TBSP hot water

1-2 TBSP Cold-pressed rapeseed oil

Sea salt

Spring onions, toasted sesame seeds and fresh coriander to finish (optional)

Method:

Preheat the oven to 200C/180C (fan), line a baking tray with foil or parchment paper

  1. Cut the aubergine in half, and score into the flesh in a deep criss cross pattern, taking care not to pierce the skin on the other side.

  2. Season with a little salt and brush with oil, then roast for about 30-40 mins until caramelising and softening.

  3. Whilst the aubergine is roasting, mix together the sauce ingredients until you have a thin paste/thick sauce.

  4. Once the aubergine is nicely softened and almost ready (you want it really squishy and juicy), take it out and spread some of the sauce on top and into the crevices, and return it to the oven to finish cooking for another 10-15 mins, until soft and juicy and squishy all the WAY THROUGH

  5. Serve garnished with coriander leaves, finely sliced spring onions and toasted sesame seeds, and extra glaze if there is any.

Serving suggestions: a great main course dish with some simple noodles or rice and a tangy sweet and sour cabbage slaw.