Maple Tomato Miso Aubergine
Ingredients
- 1 large aubergine, halved lengthways
- 1 tbsp miso paste (white or red)
- 1 tbsp tomato paste
- 1 tbsp pure maple syrup
- 1 tsp cooking oil
- Chopped chives or spring onions, to garnish
- Steamed broccoli and rice, to serve
Method
- Halve the aubergine lengthways and score the flesh in a criss-cross pattern without cutting through the skin.
- Heat a dry frying pan or grill pan over medium-high heat. Place the aubergine halves cut-side down and cook for 5–7 minutes, pressing occasionally, until the surface is blistered and slightly blackened. Add a drizzle of oil if it helps to cook better.
- In a small bowl, whisk together miso paste, tomato paste, and maple syrup until smooth and glossy.
- Transfer the charred aubergine to an oven-proof dish or pan, cut-side up. Generously spread the glaze over the top.
- Roast in the oven at 200°C (180°C fan) for 20–25 minutes, until the aubergine is soft, caramelised, and jammy in the centre.
- Top with finely chopped chives or spring onions, drizzle with olive oil, and serve with steamed broccoli and rice for a balanced, nourishing meal.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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