Ready in 50 minutes
Calories 283kcals per serving.
- 2 small aubergines, halved
- 1 tbsp olive oil
- 2 tbsp brown miso paste
- 1 spring onion, finely chopped
Heat oven to 180C. With a sharp knife, cut the 2 aubergines in half. Then, criss-cross the flesh of the aubergines in a diagonal pattern and place on baking tray. Drizzle over the olive oil, or use a brush.
Mix the miso with a little water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.
Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.