Roasted aubergine with miso


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

When I tested this recipe, I was told that it was the best aubergine/ eggplant dish I’d ever made – praise indeed from someone who doesn’t particularly like aubergine/eggplant. And what’s more, it’s so easy to make. Shichimi togarashi is a Japanese spice blend based on chilli, orange peel, sesame seeds, Szechuan pepper and seaweed. It’s not essential here, but it does add an aromatic chilli zing to the final dish. You can find it in large supermarkets or Asian grocers.