• 600g baby aubergines
  • 1½ tbsp miso paste
  • 1 tbsp toasted sesame seed oil
  • 1 tbsp mirin
  • 2 tsp runny honey
  • ¼ tsp chilli flakes
  • 5g fresh root ginger, grated
  • 2 spring onions, finely sliced
  • ¼ tsp sesame seeds


  1. 1

    Slice the aubergines in half lengthways and spread out in a shallow dish.

  2. 2

    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. 

  3. 3

    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.

  4. 4

    Arrange in a platter and scatter over the spring onions and sesame seeds to serve.

Nutritional Details

Each serving provides
  • Energy 352kj 84kcal 4%
  • Fat 3.4g 5%
  • Saturates 0.6g 3%
  • Sugars 7.7g 9%
  • Salt 0.33g 6%

% of the Reference Intakes

Typical values per 100g: Energy 239kj/57kcal

Each serving provides

8.6g carbohydrate 4.1g fibre 1.8g protein

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