SMOKY AND SWEET, these are lovely on their own with a green salad, or used in a BABA GHANOUSH, blitzed with tahini and lemon and served with some good mozzarella …
Miso honey roasted aubergines
For 2 – 30 minutes preparation/40 minutes roasting
2 small aubergines
1 tbsp of dark miso paste
1 tbsp of runny honey or maple syrup
1 tsp toasted sesame oil
3 tbsp of hot water
2 tbsp olive oil
Salad leaves, spring onions, lemon juice to serve
Stir together the ingredients for the marinade until everything is well mixed, adding just enough hot water to loosen the miso and honey.
Slice the aubergine in half lengthwise, then score the flesh with a knife, cutting deep into the flesh without piercing the skin. Make diagonal cuts about an inch apart, and then repeat in the other direction so you have a diamond pattern.
Place the aubergine in the dish, cut-side down. Make sure the surface and insides of the slits are all smeared with the marinade. Leave to marinate for at least 30 minutes.
When almost ready to roast, preheat the oven to 200°C. Prepare a baking tray and sheet of foil or baking paper big enough to wrap the aubergine.
Remove the aubergine from the marinade and place cut-side up on the baking paper or foil. Bring the edges of the foil together and twist to seal, making a little parcel. Place in oven and roast for 20 minutes.
After 20 minutes, take the tray out of the oven and open up the parcel. Smear the aubergines with more of the reserved marinade and drizzle the with olive oil. Return to the oven and roast uncovered for another 20–30 minutes, or until the flesh is very tender, almost collapsing, and the tops are caramelized.
Remove from oven and allow to cool slightly before serving and scooping out the flesh.
(Recipe adapted from www.greatbritishchefs.com)
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