Miso and Maple-glazed Aubergine / Nasu Dengaku (Ve)

This recipe is a real game-changer, even for the person testifying that they do not like aubergine!

The umami flavours of miso mixed with maple syrup, or honey if you're not vegan, create an incredible flavour. This way of baking aubergine is ideal for adding simply with white rice, particularly coconut rice. It also makes a delicious addition to a bibimbap or rice bowl instead of chicken, duck or shredded pork.

Aubergines, or eggplant as you may know them, are actually a fruit and not a vegetable, as they grow from a flowering plant and contain seeds. They are rich in Fibre, which can lower blood sugar by slowing the rate of digestion and absorption of sugar in the body. You may like to read about the symptoms of high blood sugar, written by our team of expert nutritionists or discover our effective plant-based formula to manage blood sugar levels, GlucoBalance^{^®}.

Ingredients

This recipe is for two people.

1 large aubergine / eggplant, washed and cut in half lengthways

1 tbsp of olive oil

1 tsp of sea salt

2 tsp miso paste

1 tsp maple syrup, or honey if you're not vegan

1 clove of garlic, crushed

2 tsp dark soy sauce

1 spring onion finely sliced, for garnish

A handful of sesame seeds, for garnish, and as a vegan protein source

miso maple aubergine eggplant recipe

Method

1. Preheat the oven to 180°C, with a large baking tray heating inside.

2. Grab a sharp knife and score a diamond pattern into each half of the aubergine flesh, don't cut all the way through to the skin.

3. Rub in the small amount of olive oil into the aubergine, including the skin. You don't want your aubergines to be greasy but you do want a gentle coating to help it cook.

4. Take your baking tray out of the oven carefully, and place your scored and oiled aubergine halves in there, with the black/purple skin on the bottom.

5. Mix the miso paste, maple syrup and soy sauce together, adding a few drops of water if needed to make a smooth paste. You can then add the crushed garlic.

6. Brush the liquid mixture over the aubergine flesh and place in the oven.

7. Roast for 15 mins, then check in 5 minute instalments until the aubergine is golden brown on top.

Whilst you wait you may like to read 'How to manage blood pressure naturally' or 'Healthy fats and unhealthy fats explained' written by our team of expert nutritionists.

8. Garnish with your sliced spring onions and sesame seeds.

9. Take a photo and share it with us on facebook or instagram by tagging @drvegano and ENJOY!

If you're unsure if your diet is supporting you as it should we recommend taking your Diet Profile, for free, in just 3 minutes.