Miso roasted aubergine with herby yoghurt, ginger, pickled red onion and sesame
for the herby yoghurt
for the pickled onion
In a mixing bowl, add the miso, soy, ginger, cider vinegar, sesame oil and mix well. Slice the aubergine lengthways into six long wedges. Add them to the bowl and massage them with the marinade. Line a baking tray with baking paper and lay out the wedges, drizzling any leftover marinade on top of the aubergines. Roast in the oven for 30 minutes at 180°C/gas mark 4 until golden brown and slightly charred. Take out and cool.
Finely slice the red onion. Add it to a jar with the lemon juice, vinegar, sugar, salt, and ginger. Seal with lid and shake. Leave for at least 30 minutes.
Add the yoghurt to a bowl. Mix in rosemary, lime, garlic, and seasoning. Taste and add more lime as needed.
Lay the aubergine across the plates. Dollop over the lime yoghurt and scatter over the pickled red onion. Sprinkle with the herbs and toasted sesame seeds. Serve with wedges of lime.