Dr Hazel Wallace’s miso-glazed aubergine with broccoli & yogurt recipe

This recipe will convert people who have yet to find a love of aubergine – trust me. The sticky and sweet miso topping and the yogurt combo is like dinner and dessert wrapped up in one.

miso-glazed aubergine
Lizzie Mayson

SERVES 4
Vegansource of protein and fibre

2 large aubergines, halved lengthways
Olive oil, to coat
200g tenderstem broccoli
3tbsp white miso
3 tbsp mirin
100g natural or greek yogurt, or plant-based alternative
2 spring onions, thinly sliced on the diagonal
2 tsp sesame seeds
Dried chilli flakes, to serve

  1. Preheat the oven to 220C/200C fan/gas 7. Score the flesh side of the aubergines, taking care not to cut through the skin. Drizzle over a little olive oil and rub into the flesh. Place on a baking tray in the oven for 15-20 minutes, until the flesh is tender.
  2. Meanwhile, blanch the broccoli in boiling salted water for 3 minutes, until just tender. Drain and set aside.
  3. Combine the miso and mirin and spread evenly over the flesh of the aubergines. Return the aubergines to the oven and cook for a further 8-15 minutes, until the miso is bubbling and beginning to colour and the aubergine flesh is soft. Watch carefully, as it can burn quickly.
  4. Serve the aubergines with the broccoli on the side, a dollop of yogurt and the spring onions, sesame seeds and a pinch of chilli flakes scattered on top.

Now buy the book

the female factor
The Female Factor
by Dr Hazel Wallace will be published by Yellow kite on 7 July, priced £22. to pre-order a copy for £18.70 until 16 July go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.