This Miso Glazed Aubergine is a dish my friends always request – it looks and tastes amazing and is so easy to put together. I’ve swapped the sugar out of my dressing for trivia, from the stevia leaf extract. For anyone who’s watching their sugar intake Truvia works so well in recipes like these and any other place you require sugar, you really can’t taste the difference.
Preheat the oven to 190C
Cut the aubergine in half, and score diagonally, drizzle with oil and season
Bake the aubergine for around 40 minutes until soft
Mix the dressing ingredients together
Using a spiralizer or cutting by hand cut the sweet potato into noodle shapes a similar width to the soba noodles
Boil the sweet potato noodles and soba noodles for around 6 minutes, drain and set aside
Cut the peppers, spring onions and chilli and toss into the noodles with half of the dressing and the sesame seeds
Once the aubergine is cooked pour the dressing over each side and pan fry flesh side down to glaze.
Serve the sweet potato noodles on top of the aubergine with a wedge of lime to serve.