Baked aubergine

This is an amazingly moorish and comforting dish.

Serves 2


  • 8 baby aubergine
  • 2 tablespoons of raisins
  • Marinade:
  • 1 tablespoon of soya sauce
  • 1 teaspoon of dark miso
  • 1 teaspoon of chilli oil
  • Juice from 1/2 small lemon
  • 1 clove or garlic


Cut the aubergine lengthways and score the flesh with a knife into a diamond lattice
Combine in a bowl with the soya sauce, miso, chilli oil, lemon juice and the raisins
Slice the garlic very finely or zest with a microplane into the marinade and leave for at least 30 minutes
Preheat the oven to 180C
Place the aubergine into a baking dish lined with foil and cover with more foil
Bake covered for 20 minutes and then uncovered for 10
Serve on a bed of fresh rocket and sprinkled with pomegranate seeds