2 aubergines halved

about ½ to 1 tablespoon of coconut oil

x2 heaped tablespoons brown rice miso

1 ½ tsp toasted sesame oil

1 tablsepoon cider vinegar

x2 tablespoons coconut nectar/ maple syrup/ or honey

1-2 spring onions chopped

handful of toasted sesame seeds (optional)

a good handful of Japanese Tamari Superseeds



– Set oven to 200.

– First halve each of your aubergines lengthways before lightly scoring them with a knife in a criss-cross pattern. You want to go about half a cm deep.

– Using your hands roughly rub them in coconut oil making to cover both the skins and the flesh. This helps them to crisp without burning.

– Place the aubergines in oven for 20-3o mins until soft and browned.

– Next make the glaze. Mix all the ingredients in a bowl until smooth making sure there are no lumps.

– Remove the aubergines from the oven and reduce the temperature to 170.

– Using a spoon spread the glaze onto each of the aubergine halves covering all of the flesh.

– Return aubergines to the oven and cook for a further (10 mins until slightly caramelized (optional putting on grill setting for last three mins)

– Once your aubergines are done remove them from the oven and top with sesame seeds, chopped scallions (spring onions) and Japanese tamari superseeds.