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Photo of Barbecued miso aubergines by WW

Barbecued miso aubergines

5
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy

Ingredients

Mirin

100 ml

Miso

3 tablespoon(s)

Maple Syrup

1 teaspoon(s)

Sesame Oil

1 tablespoon(s)

Chilli flakes

1 teaspoon(s), level

Aubergine

3 medium, large, or 6 small, cut into slices lengthways

Calorie controlled cooking spray

4 spray(s)

Spring Onions

2 medium, sliced

Coriander, fresh

2 tablespoon(s), chopped

Waitrose Cooks' Ingredients Crispy Fried Onions

20 g

Instructions

  1. Preheat the barbecue, then make a marinade by whisking together the mirin, white miso paste, maple syrup, sesame oil, chilli flakes and some freshly ground black pepper.
  2. Halve 6 small aubergines lengthways (or 3 large aubergines) then score the flesh and brush with three-quarters of the marinade. Set aside to marinate for 30 minutes. Barbecue the aubergines, flesh-side down, for 10-15 minutes until soft and charred – keep them moving while they’re cooking to prevent the flesh sticking to the grill.
  3. Mist the skin of the aubergines with cooking spray then carefully turn and barbecue on the other side for 5-8 minutes. Remove from the barbecue and brush the charred tops with a little of the remaining marinade. Arrange on a platter, drizzle with the last of the marinade, then serve garnished with spring onions, a handful of fresh coriander leaves and crispy fried onions.

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