Miso makes everything taste better – especially when it’s in a quick marinade for baby aubergines, mixed with a little runny honey. These sweet and spicy grilled miso and honey aubergines are perfect on their own or as a part of an Asian-inspired spread
Slice the aubergines in half lengthways and spread out in a shallow dish.
Combine the miso, oil, mirin, honey, chilli flakes and ginger. Pour over the aubergines and lightly season, turning them to coat. Leave to marinate for 30 minutes.
Heat your griddle pan and add the aubergines, in batches if necessary. Cook for 3-4 minutes on each side until tender and caramelised, basting with the marinade still in the dish as you go along.
Arrange in a platter and scatter over the spring onions and sesame seeds to serve.
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