These paleo miso aubergines recipe is dairy free, vegan and gluten free. Super easy to make, and tastes so good. I find Asian inspired recipes easier to make than they look and I have a few more to share with you! I hope you enjoy this one as much as we did.
2 medium aubergines / eggplants
4 tbsp of miso
2 tbsp of tamari (or regular) soy sauce
2 tbsp of coconut sugar
3 tbsp of mirin
2 tbsp of sesame oil for the paste and some extra for brushing the aubergines
2 spring onions / scallions
Sesame seeds to decorate
1- preheat your oven at 180 C / 360 F
2- cut the aubergines in half lengthwise and score the flesh with a knife. Brush some sesame oil all over them on both sides and place them on a roasting tray, flesh up.
3- Put the aubergines in the oven for 15 minutes while you prepare the miso sauce.
4- Put the miso, mirin, coconut sugar, sesame oil and soy sauce to melt in a pan over medium heat. Once the ingredients are melted and well combined, remove from the heat.
5- Remove the aubergines from the oven and brush the flesh with the miso sauce. Place in the oven for a further 45 minutes until the aubergines caramelize.
6- Chop the spring onions. Sprinkle some sesame seeds on the aubergines and add the spring onions to decorate.
You can serve this with some baked salmon or any fish, or as a side to noodles. It is absolutely delicious and so easy to make!
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