Miso and Tamarind Slow Roasted Aubergine

Name: Miso and Tamarind Slow Roasted Aubergine
Cuisine: Asian, Japanese
Ingredients: 2 aubergines; 1 tbsp ginger and garlic paste; 1 tsp sea salt; 1 tbsp oil, I used rapeseed; 3 tbsp miso; 1 tbsp tamarind paste; 1 tbsp runny honey; 1 tsp toasted sesame seeds; Click to print (Opens in new window)

4 steps

Updated at: Thu, 17 Aug 2023 07:01:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories570.2 kcal (29%)

Total Fat19.6 g (28%)

Carbs97.3 g (37%)

Sugars55.4 g (62%)

Protein16.7 g (33%)

Sodium3945.9 mg (197%)

Fiber32.3 g (115%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2aubergines

1 Tbspginger and garlic paste

1 tspsea salt

1 Tbspoil

I used rapeseed

3 Tbspmiso

1 Tbsptamarind paste

1 Tbsprunny honey

1 tsptoasted sesame seeds

Instructions

Step 1

Preheat oven to 180 degrees fan. Insert a sharp knife all over the aubergine, so you have slits to rub in the pastes.

Step 2

In a dish or bowl, mix the ginger garlic paste, sea salt and oil. Rub all over the aubergines making sure you push the mixture into the slits. Place on a baking tray lined with grease proof paper or foil (gets a bit messy later). Bake for 40 minutes then remove from oven.

Step 3

Mix the honey, tamarind, miso and a splash of water in a dish, give it a good stir so it’s all combined. Using a pastry brush, brush the miso mixture all over the aubergines I did quite a thick layer.

Step 4

Increase the oven temperature to 200 degrees fan. Pop the coated aubergines back in and bake for a further 10 minutes. Finish with a sprinkling of sesame seeds. Enjoy 😊