Name: Sticky ginger aubergine
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 tbsp white miso paste; 1 tbsp sesame oil; 1 tbsp finely grated ginger; 1 tbsp honey or maple syrup; 2 tbsp rice vinegar; 3 medium aubergines halved lengthways; 4 spring onion greens sliced; 2 tsp black and white sesame seeds; 1 tbsp sliced pickled ginger cooked rice or noodles

A platter of sticky aubergine on a pink plate

2 tbsp white miso paste
1 tbsp sesame oil
1 tbsp finely grated ginger
1 tbsp honey or maple syrup
2 tbsp rice vinegar
3 medium aubergines
halved lengthways

TO SERVE

4 spring onion greens
sliced
2 tsp black and white sesame seeds
1 tbsp sliced pickled ginger cooked rice or noodles

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Whisk together the miso, oil, ginger, honey and vinegar to make a glaze.
step 2
Use a small knife to cut down into the aubergine flesh in a crosshatch pattern then put in a large baking tray, cut-side up. Brush with a layer of the glaze.
step 3
Bake for 15 mins, then brush again with the glaze. Bake for another 15 mins, then take out and turn up the oven to 200C/180C fan/gas 6. Brush with a final layer of the glaze then bake for 10-15 mins or until golden and the aubergine is meltingly tender – flash under the grill if you want more colour. Scatter with the spring onions, sesame seeds and ginger before serving with rice or noodles.