Aubergines might be my favourite veggie. I love their silky texture which lends itself so well to many different cuisines. The trick is to cook it just right without a load of oil either grilled, roasted or in curries, bakes and stews.

Aubergines are one of those rare vegetables of this vibrant deep purple colour which is a source of Nasunin - a potent antioxidant which protects cell membranes as well as keeping blood vessels healthy. Aubergines are also a wonderful source of fibre, copper, manganese and vitamin B6.

One of my favourite ways to serve it is baked with a miso glaze. This is so scrummy and really hits those umami notes. Have a go and maybe try with Grape & Nectar's wine recommendation. This recipe was kindly featured in their latest newsletter


2 aubergines sliced in half lengthways

1 tbsp hemp oil

1 tbsp dark organic miso paste

1 tbsp apple cider vinegar

1 tbsp maple syrup

2 tbsps toasted sesame seeds

juice 1 lime

2 spring onions finely chopped


Score the sliced aubergines so there are criss cross lines through the flesh but not through the skin. Brush with the oil and bake at 180 degrees about 10 minutes until they begin to soften.

Mix the glaze ingredients reserving the seeds and spring onions. Drizzle this liberally over the aubergines and return to the oven for another 15 minutes or until they are golden and bubbly and slightly darker in colour. Serve with the spring onions and sesame seeds sprinkled over them. I love these served with lots of green veg and maybe some plain noodles on the side.

Have a go at making this for a super speedy and nourishing supper.





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