Japanese Aubergines
Serves: 4
2 aubergines
spray oil
2 tbsp Japanese bean paste (Miso)
2 tbsp low fat mayonnaise
2 tsp brown sugar
Pre-heat the oven to 200°C, Gas mark 5.
Wash the aubergines and trim off the calyx.
Cut them into 2 lengthways and make shallow cuts in the flesh.
Place the aubergines cut-side up on a baking sheet and spray vegetable oil over each slice. Cook for 20 minutes then drizzle the rest of the oil over each slice. Cook for another 20 minutes or until the flesh is softened.
Mix the bean paste, mayonnaise and brown sugar together and spread over the cooked aubergines.
Cook for a further 10 minutes.
Serve immediately. I usually have this with brown rice and spinach
2 aubergines
spray oil
2 tbsp Japanese bean paste (Miso)
2 tbsp low fat mayonnaise
2 tsp brown sugar
Pre-heat the oven to 200°C, Gas mark 5.
Wash the aubergines and trim off the calyx.
Cut them into 2 lengthways and make shallow cuts in the flesh.
Place the aubergines cut-side up on a baking sheet and spray vegetable oil over each slice. Cook for 20 minutes then drizzle the rest of the oil over each slice. Cook for another 20 minutes or until the flesh is softened.
Mix the bean paste, mayonnaise and brown sugar together and spread over the cooked aubergines.
Cook for a further 10 minutes.
Serve immediately. I usually have this with brown rice and spinach
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