Recipe by Claire Ferrandi and Dashania Murugas
Styling by Claire Ferrandi
Photograph by Dylan Swart
Aubergine halves with Asian glaze
- 400 – 500g/2 medium aubergines, sliced in half lengthways
- 2 tbsp miso paste
- 2 tbsp honey
- 60ml (¼ cup) rice vinegar
- ½ tsp sesame oil
- 3 spring onions, thinly
- julienned and soaked in ice water (to curl)
- 1 red chilli, seeded and finely chopped, to garnish (optional)
- sesame seeds, to sprinkle
- lime halves, to serve
Preheat the oven to 180˚C. Place the aubergine halves in a roasting tray and roast in the preheated oven until tender, about 30 minutes.
While the aubergines are roasting, combine the miso paste, honey, rice vinegar and sesame oil in a medium bowl. Mix until a smooth glaze forms. Once the aubergine halves have reached their cooking time, remove from oven and brush each half with a generous coating of the glaze. Return to oven and continue to roast until golden, about 5 minutes. Brush the halves with a second coating of glaze and roast for another 5 minutes. In the meantime, drain the spring-onion curls.
To serve, brush the aubergine halves with a final coating of glaze. Top with the drained spring onions, chopped red chilli, if using, and sesame seeds. Enjoy with the lime halves and any leftover glaze alongside.