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Maple and Miso Roasted Aubergines on a bed of rice
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Maple and Miso Roasted Aubergines

This recipe for maple miso roasted aubergines is super simple to make requiring just a handful of ingredients. It's also plant based!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, lunch
Cuisine: Japanese
Diet: Vegan, Vegetarian
Keyword: aubergine, maple syrup, miso, red chilli, red miso, sesame oil, sesame seeds, soy sauce, spring onion
Servings: 2 people
Calories: 313.48kcal

Ingredients

  • 2 aubergines
  • 1.5 tablespoon sesame oil
  • 1.5 tablespoon soy sauce
  • 1.5 tablespoon maple syrup
  • 1.5 teaspoon red miso paste
  • 4 spring onions
  • 2 red chillies
  • 1 tablespoon sesame seeds
US Customary - Metric

Instructions

  • Preheat your oven to 180 C/356 F/gas mark 4.
  • Cut each of the aubergines in half lengthwise and then score a criss-cross pattern into the flesh.
  • Whisk together the sesame oil, soy sauce, maple syrup and miso paste until combined.
  • Place the aubergines on to a baking tray and brush over half of the glaze.
  • Roast the aubergines in the centre of the oven for 15 minutes, brush over the rest of the glaze and bake for a further 10 minutes or until they are soft and sticky.
  • Serve with the spring onions and chilli (both thinly sliced) and a sprinkling of sesame seeds.

Nutrition

Calories: 313.48kcal | Carbohydrates: 45.64g | Protein: 8.43g | Fat: 13.84g | Saturated Fat: 2g | Polyunsaturated Fat: 5.88g | Monounsaturated Fat: 5.06g | Sodium: 940.71mg | Potassium: 1350.5mg | Fiber: 15.87g | Sugar: 28.62g | Vitamin A: 777.29IU | Vitamin C: 79.25mg | Calcium: 125.42mg | Iron: 2.9mg