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.
SERVES 4
Vegan; source 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
- 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.
- Meanwhile, blanch the broccoli in boiling salted water for 3 minutes, until just tender. Drain and set aside.
- 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.
- 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.
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