Honey Glazed Miso Aubergine


2 medium aubergine / eggplant

Sesame oil


3 tbsp sweet miso paste

2 tbsp honey

2 tsp tamari

2 tsp hot water

2 tsp mirin

Tiny pinch of Salt, pepper and Garlic salt


  1. Pre heat the oven at 170c
  2. Mix together all the ingredients for the sauce in a small bowl.
  3. Halve the aubergine’s length ways and diagonally score them in a diamond shape pattern without piercing through the skin.
  4. Sprinkle with rock salt and allow them to sit for 15 mins.
  5. In a griddle pan pour a good glug of sesame seed oil and place the aubergines in the pan with the lid on (my griddle pan doesn’t have a lid so I used the best fitting one I had) and let it cook on a medium heat for about 5 mins then turn them over and do the same. If you think they are burning then turn down the heat or turn them over earlier than 5 mins.
  6. Then place them in a baking tray and with the inside up
  7. Spoon mixture on to it – sprinkle with sesame seeds
  8. Place in the oven
  9. Bake for 30 mins at 170c

Dani Signature 300 black