• 2 medium eggplants
  • 4 teaspoons white miso paste
  • 2 teaspoons runny honey
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • thumb-sized piece root ginger, peeled and grated
  • 1 clove garlic, peeled and crushed
  • 4 spring onions, shredded
  • 2 teaspoons sesame seeds
  • 4 heaped tablespoons of Unsweetened Plain Cashewmilk Yogurt


Preheat the oven to 350° F. Slice the eggplants in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin. Line a baking sheet with greaseproof paper and lay the eggplants on top, cut sides up.

Mix the miso, honey, soy sauce, sesame oil, ginger and garlic with 2-3 tablespoons of water to make a smooth paste. Brush over the eggplant flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds and serve over Cashewmilk Yogurt.

grilled aubergine

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