HONEY, MISO, SOY AUBERGINE WITH YOGURT & CORIANDER

The key to this dish is cooking the aubergines for a long time. I’d also suggest serving with some Little Gem lettuce and cucumber – it’s rich and punchy, so pairs well with a refreshing leaf on the side.

Preparation 10 minutes, plus marinating Cooking 1 hour Serves 4-6

4 AUBERGINES

4 TBSP RUNNY HONEY

100G RED MISO PASTE

3 TBSP SOY SAUCE

3 TBSP VEGETABLE OIL

300G NATURAL YOGURT

30G FRESHLY CHOPPED CORIANDER 1 FRESH RED CHILLI, THINLY SLICED 30G CRISPY ONIONS

1 TSP PUL BIBER

(OR DRIED CHILLI FLAKES)

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Preheat the oven to 200°C (180°C fan oven) gas mark 6. Line a large baking sheet with parchment paper.

Quarter the aubergines lengthways and put onto the prepared baking sheet. Add the honey, miso paste, soy sauce and vegetable oil to a bowl with some black pepper and mix with a fork to combine, then pour liberally over the aubergines and rub into the wedges with your hands.

Put the dressed aubergine on the

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top shelf of the preheated oven and bake for 1 hour, turning and basting three times. If it colours too much, cover with an upside-down baking sheet. You want to get a deep caramelisation, though, so fear not.

Meanwhile, season the yogurt with a pinch of salt and pepper and spread over a large serving dish.

Once the aubergine is very soft, sticky and well-coloured, transfer to the serving dish in a pile on top of the yogurt, top with the coriander, crispy onions and fresh chilli, finishing with the pul biber. Make sure you spoon over any remaining roasting sauce onto the dish as well.

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1 TBSP OLIVE OIL GREEK YOGURT, TO SERVE

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