Miso-Roasted Aubergine with Sesame Seeds
16 min 1 serving 330 kcal · 13 g proteinLevel: Intermediate
The nutritionist's note
Scoring the flesh lets the marinade penetrate rather than sit on the surface. Miso brings umami and salt: for the same flavour impact, it replaces far more fat.
Ingredients
1 serving
- aubergines400 g
- miso paste25 g
- sesame oil10 g
- sesame seeds12 g
- rice vinegar10 ml
- spring onion20 g
Method
- 1
Halve the aubergines and score the flesh with a knife.
- 2
Mix the miso, sesame oil and rice vinegar, and brush over the flesh.
- 3
Bake for 14 minutes at 210 °C, until the flesh is meltingly soft.
- 4
Scatter with sesame seeds and spring onion.
Nutrition facts
per serving
| Energy | 330 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 26 g |
| Fat | 21 g |
| Fibre | 12 g |
| Iron | 3.2 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- soy
- sesame
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