This Sticky Miso Aubergine Traybake is a flavour explosion that's both healthy and satisfying. The aubergines, packed with antioxidants, become irresistibly tender, and the umami-rich miso glaze will have you craving more. It's a simple vegetarian dish that's perfect for a quick and delicious meal.
Preheat the oven to 200C/180C fan/gas 6. Score the flesh of the aubergines in a criss-cross pattern, being careful not to cut through the skin. Place the aubergines on a baking tray lined with baking parchment and brush with the sesame oil. Turn them cut-side down, and roast for 20 minutes, until softened.
Meanwhile, combine the miso, mirin, honey and 1 tbsp water. Remove the aubergines from the oven and turn them cut-side up, then brush over the miso glaze. Return to the oven for 20 minutes, or until fully soft and caramelised.
Heat the grill to its highest setting and slide the aubergines under for 5 minutes until bubbling. Warm the rice according to the packet instructions, then top with the aubergines, sesame seeds and spring onions.
For extra flavour, add a pinch of chilli flakes to the miso glaze.
Leftover aubergines can be stored in the fridge for up to 2 days and are delicious cold in salads.