Miso-glazed aubergine with sesame quinoa

Ingredients

• 2 large aubergines
• 3 tbsp white miso
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 200 g quinoa
• 2 spring onions
• 1 tbsp toasted sesame seeds
• Fresh coriander

Method

1. 1Preheat oven to 200°C. Halve aubergines lengthwise and score flesh in a crosshatch. Mix miso, sesame oil, rice vinegar and maple syrup. Brush aubergines generously. Roast 30 min until soft and caramelised. Cook quinoa per package. Toss with chopped spring onion and sesame seeds. Serve aubergines on quinoa, top with coriander.