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When I tested this recipe, I was told that it was the best aubergine/ eggplant dish I’d ever made – praise indeed from someone who doesn’t particularly like aubergine/eggplant. And what’s more, it’s so easy to make. Shichimi togarashi is a Japanese spice blend based on chilli, orange peel, sesame seeds, Szechuan pepper and seaweed. It’s not essential here, but it does add an aromatic chilli zing to the final dish. You can find it in large supermarkets or Asian grocers.


Serves 4
Preparation time 10 minutes
Cooking time 30 minutes

  • 2 aubergines/eggplants, halved lengthways

  • 2 tbsp sesame oil, plus extra for greasing

  • 2 tbsp dark miso paste

  • 2 tbsp soy sauce

  • 2 tbsp mirin

  • 2 tsp clear honey or maple syrup

  • 1cm/½in piece of fresh root ginger, peeled and grated

  • 3 spring onions/scallions, diagonally sliced

  • ½ tsp shichimi togarashi or dried chilli/ hot pepper flakes (optional)

  • jasmine rice and steamed pak choi/bok choy, to serve


Preheat the oven to 200°C/400°F/Gas 6. Score the flesh of each aubergine/ eggplant half diagonally both ways, then brush all over (skin included) with half the sesame oil. Put the aubergines/eggplants, cut-side down, in a large oiled roasting pan and roast for 20 minutes until softened.


Mix the remaining sesame oil with the miso paste, soy sauce, mirin, honey or maple syrup and ginger and brush the mixture over the cut side of each aubergine/eggplant. Return them to the oven, cut-side up, and roast for a further 8–10 minutes, or until golden. Sprinkle with spring onions/scallions and shichimi togarashi, if using, and serve with jasmine rice and steamed pak choi/bok choy.

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From Part-time Vegetarian

Nourish, 2015