Miso Glazed Aubergine with Garlic Butterbeans

Are you an aubergine lover or hater? I’m on the fence sometimes, it all depends on how its cooked! This sticky miso aubergine on gingery, garlicky butterbeans always gets a yes from me and im sure if you try it you will love it! Ingredients: 1 large aubergine 1 tbsp white miso 1 tbsp rice wine vinegar 1 tbsp sesame oil 1 tsp honey For the beans: 1 shallot 3 cloves of garlic 2 inch piece of ginger 700g butterbeans (liquid included) 50ml veg stock Sesame seeds, spring onion and chilli oil to serve Method: Preheat the oven to 200C. Halve the aubergine and score with a knife, drizzle with a healthy amount of oil and a good pinch of salt and roast skin side up for 25 minutes. Mix together the miso ingredients and brush over the aubergines once theyve had 25 minutes and roast again for another 10-15 minutes. Meanwhile, dice the shallot and fry in olive oil for 5 minutes and then add minced garlic and ginger. Fry for another minute and then add the beans and their liquid along with the stock. Stir and let simmer for 5-10 minutes or until the aubergine is ready. Add the sticky aubergine on top of the beans, sprinkle over sesame seeds, spring onion and chilli oil and serve!

Great

% Daily Values based on a 2,000 calorie diet