Miso Aubergines

INGREDIENTS:

2 eggplants

1 tbsp miso paste

1 tsp honey/ sugar

1 1/2 tbsp tamari

3 cm piece of ginger, grated

2 large garlic cloves, crushed

Sesame seeds or chilli flakes to serve

METHOD:

Preheat the oven to 180 degrees celcius.

With a sharp knife, cut the eggplant lengthways down the middle.

Score the eggplant to create a cross-hatch effect. Brush/spray with a little oil and bake for 20 minutes.

Meanwhile, create the glaze by mixing the miso with 60ml water, tamari, ginger, garlic, and sugar/honey in a small saucepan over high heat.

Boil the mixture until thickened and brush over the flesh of the aubergine.

Bake for a further 5-10 minutes or until caramelised, then remove from the oven.

Allow to cool slightly before serving.

Tastes great as a side, rolled up in a wrap or with rice and a thick curry sauce.

Uneated portions can be stored in the fridge for  3 days.