US
Miso aubergines
Prep and cooking time: 30mins-40mins
Complex carb portions, per serving: 0
Ingredients
Serves: 4
2 large aubergines
2 tbsp extra virgin olive oil
2 tbsp miso paste
1/2 small orange, juiced
1 tsp soy sauce
1 tsp sesame oil
1cm ginger, grated
2 cloves garlic, minced
1 tsp sesame seeds
2 spring onion, sliced
Method
Preheat the oven to 200C or 180C fan.
Cut the aubergines in half and scour the flesh with a knife in zig-zags just before it cuts through to the purple side of the skin.
Heat 1 tbsp oil in a large saucepan, over low/medium heat. Fry 2 aubergines at a time, flesh side down, until the flesh is yellower and softened (roughly 8-10mins). Set aside and repeat for the other 2.
Lightly oil a baking tray, or line with parchment paper and place the pre-softened aubergines skin side down (flesh facing up).
Mix the miso paste, orange juice, soy, sesame oil, ginger and garlic in a small bowl, until combined.
Cover the aubergines with the paste and bake for 20mins (or until golden and bubbling (careful not to burn), Top with sesame seeds and spring onion. Serve with your favourite protein and steamed green veg.