Miso Glazed Aubergine

Sticky, caramelised aubergine served over a creamy whipped tofu dip, finished with crispy garlic, chilli, and fresh coriander.

Serves: 2–4
Time: 30 minutes

Ingredients

For the aubergine

2 aubergines, cut into wedges
3–4 tbsp Miso Magic Dressing
1 red chilli, finely sliced
2 cloves garlic, finely sliced
1 tbsp olive oil, plus extra for frying
Handful of fresh coriander, chopped
Optional: crispy onions

For the whipped tofu dip

1 block silken tofu
1 tbsp toasted sesame oil
1 tbsp miso
Squeeze of lemon juice

Method

Preheat the oven to 200°C. Toss the aubergine wedges with olive oil and roast for 10–15 minutes until softened and lightly golden.

Coat the aubergine with Miso Magic Dressing and return to the oven for 10 minutes until sticky and caramelised.

Meanwhile, blend the silken tofu, sesame oil, miso, and lemon juice until smooth and creamy.

Fry the garlic and chilli in a little olive oil until golden and fragrant, then stir through the coriander.

Spread the whipped tofu onto a serving platter, top with the glazed aubergine, and spoon over the garlic, chilli, and coriander mixture.

Finish with crispy onions.