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Whole roasted miso aubergine
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Transform aubergine into a succulent, flavorful dish by treating it like meat - Slash, marinate, and slow-roast whole for a creamy, fragrant result that's light on oil and effortlessly delicious.
Ingredients:
  • 3cm piece of ginger
  • 4 cloves of garlic
  • 2 small green chillies
  • 2 aubergines
  • groundnut oil
  • 200g vine cherry tomatoes
  • 4 spring onion
  • ½ a bunch of coriander
  • 1 lime
  • 1 tablespoon tamarind paste
  • ½ tablespoon honey
  • 3 tablespoons white sweet miso
Instructions:
  • Preheat your oven to 180°C/350ºC/gas 4. Peel the ginger and garlic, and finely slice the chillies. Poke the aubergines all over with a knife. Grate the ginger into a mortar and pestle, add garlic, chillies, and salt, then blend into a paste with a little oil. Spread the paste over the aubergines, ensuring it penetrates the incisions. Place aubergines and cherry tomatoes in a tray, roast for 40 minutes, turning occasionally. Slice spring onions and chop coriander, mix with lime juice. Prepare a glaze with tamarind, honey, and miso. Drizzle the miso glaze over the aubergines and roast for another 15 minutes at 200°C/gas 6. Once slightly cooled, remove aubergine stalks and chop the flesh. Combine with spring onions and coriander, then serve.

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