This is an easy way to cook aubergine that’s small on effort and big on flavour. I’ve paired it with a simple crunchy noodle salad for a light and pretty fancy meal.
I've used carrot and cabbage for the salad, but other crunchy veg like radishes, kohl rabi or cucumber would also work.
For the aubergine:
2 Tbsp miso paste (brown rice miso or red miso will work best)
1 Tbsp agave syrup
1 Tbsp soy or tamari sauce
1 Tbsp groundnut oil (or any neutral flavoured oil)
1 tsp sesame oil
For the salad
1 carrot, shaved
¼ red cabbage, finely sliced
1 spring onion, sliced
100g soba noodles
1 Tbsp rice vinegar
1 Tbsp toasted sesame seeds
Handful of chopped fresh coriander
Juice of 1 lime
Pinch of salt
Pre-heat over to 180 degrees C
In a small bowl combine the miso, soy, agave and sesame oil and stir thoroughly so it’s all mixed together.
Cut the aubergine in half lengthways and score the flesh in a criss-cross pattern.
Spread the miso sauce mixture over the scored face of both aubergine halves – the cut flesh will absorb more of the sauce. Place in the oven for 40 mins.
While that’s cooking prepare your salad. Using a potato peeler, shave your carrot into ribbons. Combine with the sliced red cabbage in a large bowl and add the rice vinegar and mix so all the veg is thoroughly coated. Set aside to pickle a little bit. Meanwhile cook the noodles according to packet instructions. Once cooked, drain and refresh with cold water so they cool down, otherwise they’ll continue to cook and end up too soft. Combine all the salad ingredients together in a bowl and dress with lime juice and a pinch of salt.
Remove the aubergine from the oven when cooked – should be soft in the middle and a bit crispy at the edges.
Serve with the salad, hot or cold.