Miso-glazed aubergine with sesame

Ingredients

For 1 serving

• Eggplant450 g
• Miso30 g
• Honey9 g
• Sesame oil9 g
• Sesame seeds6 g

Contains: soy, sesame,

In season: July – September

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Meanwhile wash the aubergine, halve it lengthways and score the flesh in a criss-cross pattern with the tip of a knife, without cutting through the skin; brush the flesh with the sesame oil.
3. Lay the halves on the tray flesh side up and bake for 15 minutes, until the flesh is soft and gives when pressed with a spoon.
4. Meanwhile mix the miso and honey in a small bowl until smooth.
5. Spread the glaze over the flesh, switch on the oven grill and grill for 4 minutes, until bubbling and caramelised in patches; check often as it burns quickly.
6. Finish with the sesame seeds and serve hot.