Miso Glazed Aubergines Recipe

by Lucia Stansbie

This is a great side dish, easy to make and absolutely flavourful. Miso, the heart of this dish, brings more than just its umami richness; Bursting with probiotics, essential B-vitamins, and vital minerals, miso contributes to gut health and energy metabolism. Aubergines are a great source of fibre and antioxidants, but be mindful if following a low histamine diet as those nightshades are actually high in histamines.

INGREDIENTS

X2 Aubergines

X4 or 3 tablespoons of miso paste diluted in a little hot water

Drizzle of maple syrup

Drizzle of dark soy sauce

Olive oil

Fresh herbs or sesame seeds to guarnish

METHOD:

• Pre-heat the oven to 200c.
• Cut the aubergines in half lenghtwise and then gently score the inside of the aubergine flesh in squares making a criss-cross pattern, being mindful not to cut the aubergine’s skin but only the flesh.
• In a cup mix the miso paste, a drizzle of maple syrup and the soy sauce with some hot water in order to create a paste easy to spread on the aubergines.
• Place the aubergines on a baking tray and coat with the miso based paste, making sure it enters the cuts.
• Drizzle abundant olive oil and bake for 20/25 minutes.
• Serve with some sesame seeds or fresh herbs on top and enjoy!