Miso Glazed Aubergines (Nasu Dengaku)

INGREDIENTS

FOR THE AUBERGINES

• 6 medium aubergines, stalks removed and cut lengthways (I like to cut criss cross shapes for the glaze to really get into the flesh)

• 2 Tablespoons Coconut Oil

• Salt

FOR THE GLAZE

• 6 Tablespoons Sesame Oil

• 3 Tablespoons Tamari

• 4 Teaspoons Brown Miso Paste

• 2 Tablespoons Maple Syrup

• Juice of 2 Lemons

• 2 Teaspoons Apple Cider Vinegar

• 1/2 Teaspoon Chilli Powder (optional)

INSTRUCTIONS

1. Preheat the oven to 180C

2. Place the aubergine wedges on a baking tray, drizzle with the olive oil and sprinkle with a little salt. Bake for 15-20 minutes, until soft, but not completely cooked.

3. While aubergine is baking, mix all the glaze ingredients together in a bowl

4. Once the wedges are soft, pour the glaze over them (while still in baking tray and mix well. Return them to the oven and cook for another 10 minutes, then turn them over and cook for a final 5 minutes until they are tender and delicious and completely coated in the glaze.

5. Take out of the oven and serve

SERVES 4 AS MAIN MEAL OR 8 AS SIDE DISH