Miso aubergines

October 18, 2018

Experience the Japanese cuisine with these miso aubergines, marinated with a tasty miso paste and honey and some sesame seeds sprinkled over.

4 servings

The 'base:
2 aubergines (medium to large)
4 small groundnut oil (small drizzles)
For the miso sauce:
1 tbsp Miso paste
1 tbsp Indonesian soy sauce (sweet)
2/3 tsp Worcester sauce (4 drops)
1 tsp tamari soy sauce (or any dark soy sauce)
2 tsp honey
1 tsp brown sugar
Sesame seeds (or mixed) to sprinkle over
spring onion (optional) to serve

Wash and slice the aubergine in half lengthwise. Score in the flesh with a knife (see picture 1) cutting dip into in the flesh but making sure the skin does not get pierced. The diagonal cuts...

See the full directions on my site

Nutritions

Calories
7519

Sodium
1034mg
43% DV

Fat
776g
1194% DV

Protein
7g
14% DV

Carbs
47g
16% DV

Fiber
13g
53% DV