FOOD FOR THOUGHT

A simple recipe but with an interesting twist

Miso-caramel aubergine Serves 4 as a side 2 aubergines70g miso paste2 tsp sesame oil60ml maple syrup60ml warm water1cm ginger, finely chopped½ tsp garlic powder1 tbsp black sesame seeds1 tbsp white sesame seedsSliced spring onion and red chilli, to garnish 1 Cut the aubergines in half lengthwise, then score each aubergine half with a diamond pattern, making sure not to cut right through the skin. 2 In a bowl, whisk together the miso, sesame oil, maple syrup, warm water, ginger and garlic powder to make a marinade. Pour into a roasting tin and lay the aubergines, scored side down, in the marinade. Leave the aubergines to marinate for 1–2 hours. 3 Preheat oven to 200C/Fan 180C/ Gas 6. Cover the roasting tin with foil and bake the aubergines for 30–35 mins, until very tender. 4 Remove from…

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The Simple Things (Digital) - 1 Issue, August 2019

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