AUBERGINES WITH MISO AND SESAME

If you buy fresh happy aubergines, you shouldn’t have to salt them. If you are concerned, salt with rough sea salt and allow to stand for 45 minutes.  You will then want to pat them dry with paper towel before brushing them with oil and roasting them.  Do not be tempted to over oil them! 

Moskonfyt is a syrup made from Hanepoort Grapes found only in the Cape.  It is one of my favourite ingredients.  Whenever we go into the country, I drive my Sweetheart crazy by insisting that we stop at every farm stall in the hope of finding a haul of Moskonfyt.

3 medium aubergines

¼ c sunflower oil

2 tsp toasted sesame seeds

For the Dressing:

5 T miso paste

4 T Moskonfyt or honey

5 T water

4 cm piece of ginger peeled and finely grated

Pre-heat the oven to 220ºC.

Slice the aubergines in half lengthwise and then into even wedges.  Brush the wedges with the sunflower oil and place them on a baking paper-lined baking sheet.  Roast in the oven for 15 – 20 minutes until brown and tender.

While the aubs are roasting, place all the ingredients for the Miso Sauce in a small saucepan and heat for 3 minutes until well combined.

Dry toast the sesame seeds in a small pan until fragrant.

Arrange the roasted wedges on a serving platter and drizzle with the miso sauce.  Sprinkle generously with the sesame seeds.