This dish is super easy but packed full of flavour. Make sure you get the miso-honey mixture into the cuts in the aubergine to keep the aubergine moist and to make sure it cooks all the way through. Half an aubergine serves one person as a main, or two as a starter or as part of a sharing platter.
At the bottom of the recipe are a series of options and alternatives should you need them, including vegan, low FODMAP and hacks to make the recipe easier.
Ingredients
- 1 aubergine
- 3 tsp red miso paste
- 4 tsp runny honey
Serves 2
No sponsorship was received for this recipe in any form.
Method
Preheat the oven to 180oC.
Cut the aubergine in two lengthwise and slice the flesh with 3 incisions lengthwise and 5-6 widthwise. Don’t cut through to the skin. That’s all the cutting you’ll need to do!
Put the aubergine in the oven for 10 minutes to start to soften the flesh.
In a bowl mix the honey and miso paste together.
Take the aubergine out of the oven and spoon over the miso-honey mixture, making sure to get it into the incisions you made (you may need to pull the edges apart to get into the gaps). If you have particularly large aubergines, just mix up some more miso and honey.
Return the aubergine to the oven for 10-15 minutes (depending on the size of the aubergine) until the aubergine flesh is soft.
That’s it!
Click on any of the below for some ideas for changing this recipe to suit you.
For a vegan option, try using agave instead of honey.
This recipe is largely low FODMAP – miso is low FODMAP and so are aubergines.
The honey should be swapped for golden syrup to keep the recipe low FODMAP.
Hopefully this is a super easy recipe to create – aubergines are nice and easy to cut.
We served our aubergine on rice from a microwaveable packet that made it quick and easy to prepare.
