Barbecue miso aubergine

This Asian-inspired vegetarian meal is ideal for grilling. For a fresh and feisty finale, miso-glazed aubergine is grilled until gorgeously charred and topped with vibrant spring onion, chopped peanuts, and red chilli. Furthermore, it is completely vegan!

Ingredients

• 3 aubergines, halved lengthways, flesh scored
• 1 tsp vegetable oil
• 35g salted peanuts or cashews, roughly chopped
• 2 small spring onions, sliced diagonally
• 10g fresh coriander, roughly chopped
• 1 small red chilli, deseeded and thinly sliced

For the glaze

• 100ml mirin
• 2 garlic cloves, crushed
• 1 tsp ground turmeric
• 2 tbsp maple syrup
• 2 tbsp miso paste
• 1 tsp very finely chopped lemongrass (about ⅛ of a stem)

Directions

1. Light the barbecue (or preheat the grill to hot). Whisk the glaze ingredients together.
2. Brush the skins of the aubergines with oil and brush half the glaze onto the cut sides, making sure it gets into the score lines.
3. Leave to marinate for 15 mins (If you wait much longer, the aubergines will turn soggy.)
4. Barbecue, skin-side down, for 10 mins until the flesh is tender, then baste the scored side with more glaze.
5. Carefully turn the aubergines over and barbecue, flesh-side down, for 4-5 mins until browned and lightly charred.
6. heck, the aubergines regularly to make sure they're not sticking to the bars.
7. Brush the cooked aubergines with the remaining glaze, then top with the nuts, spring onions, chilli and coriander.
8. Serve with any extra glaze alongside.