Sticky miso sriracha baby aubergines

A quick read about a quick dinner…

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A quick dinner means using ingredients that will pack a punch. For me, that usually comes from Asian flavours. This glaze has saved my butt on many occasions, and works well with lots of different veggies. I love it with baby aubergines because they are so quick to cook, but you can try it with courgettes, with cauliflower or drizzled over a cucumber salad.

Hot pine nuts sitting on top of Greek yogurt is also something I will never get bored of- the combination adds a sour note as well as a little crunch to the mellow aubergines.

Let me know what you think!

Ingredients

For the glaze:

1 tbsp reduced sodium soy sauce

1 tbsp sriracha

1 clove garlic, finely diced

1 tbsp sesame oil

1 tbsp honey

3 tbsp olive oil

2 tsp white miso paste

200g baby aubergine, halved

1 tbsp Greek yogurt

1 tbsp pine nuts

scattering of curly parsley

 

Directions

Whisk the glaze ingredients in a large bowl until thick. 

Add the baby aubergines into the bowl and toss until well coated.

Heat a large frying pan over a medium heat. Tip in the baby aubergines into the pan and cook for 2-3 minutes per side. Remove to a serving plate.

Wipe the pan clean and add the pine nuts over a medium high heat. Toast until golden brown, about 1-2 minutes.

Dot the baby aubergines with yogurt, sprinkle with the pine nuts and scatter over curly parsley to finish.