Aubergines with Miso & Sesame from A Week in the Kitchen by Karen Dudley
If you buy fresh, happy aubergines, you shouldn’t have to salt them. If you are concerned, salt with rough sea salt and allow to stand for 45 minutes. You will then want to pat them dry with paper...
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Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Paper towel
Ingredients
- 4 cm piece of ginger, peeled and finely grated
- ¼ cup sunflower oil
- 2 tsp toasted sesame seeds
- 3 medium aubergines
- 4 tbsp moskonfyt (or honey)
- 5 tbsp water
- 5 tbsp miso paste
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