I think slow roasting an aubergine is the best way to cook them as it makes the flesh so juicy and tender. They can also take on flavours really well so and spices really whether it’s Middle Eastern, Indian. Mediterranean etc. I went Asia this time with tangy miso and tamarind all sweetened up with honey so it’s too sharp. The was delicious the skin had abit of chew on it and inside was delicious flesh. It really works adding the slits at the begging so the flavours really penetrate the flesh.

Ingredients

• 2 aubergines
• 1 tbsp ginger and garlic paste
• 1 tsp sea salt
• 1 tbsp oil, I used rapeseed
• 3 tbsp miso
• 1 tbsp tamarind paste
• 1 tbsp runny honey
• 1 tsp toasted sesame seeds

Directions

1. Preheat oven to 180 degrees fan. Insert a sharp knife all over the aubergine, so you have slits to rub in the pastes.
2. In a dish or bowl, mix the ginger garlic paste, sea salt and oil. Rub all over the aubergines making sure you push the mixture into the slits. Place on a baking tray lined with grease proof paper or foil (gets a bit messy later). Bake for 40 minutes then remove from oven.
3. Mix the honey, tamarind, miso and a splash of water in a dish, give it a good stir so it’s all combined. Using a pastry brush, brush the miso mixture all over the aubergines I did quite a thick layer.
4. Increase the oven temperature to 200 degrees fan. Pop the coated aubergines back in and bake for a further 10 minutes. Finish with a sprinkling of sesame seeds. Enjoy 😊