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Posted 24-07-2016

Aubergines can be difficult to cook sometimes. Many cultures have different ways of making them tasty but I have to say that this recipe I am about to share is one of my personal favourite ways. You can actually make a big batch and help yourself through out the week and use this dish as a side because it goes so well with different foods.
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2 aubergines -sliced
Olive oil - for cooking
1/4 cup tamari soy
1 tsp. of agave 
1/2 grated garlic clove
1 tsp. of miso paste (light colour)
1 tbs. of olive oil
Sesame seeds black/white does not make a difference.


Slice your aubergines length ways; dap with olive oil and add a sprinkle of salt (tiny bit). If you have a griddle pan use that to griddle your aubergine slices, if not use a normal pan, or slice and cook in the oven until nice and soft.
In a small bowl add all your marinade ingredients and mix well. 
Arrange your cooked or griddled aubergines on a plate and drizzle your marinade on top and sprinkle with sesame seeds.  This dish can be pre-made or served straight away as a warm side dish.  This is one of those that just gets better and better the more you let it marinate. 

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