Baked aubergine fries with miso dip


baked aubergine fries baked aubergine fries

As winter approaches we all crave hot lunches but don’t give in to the comforting temptation of carbs and starch. There are loads of winter recipes that will keep your healthy summer diet on track- apocalyptic week of rain be damned!

This is another 15 minute recipe, which requires no chef skills and could be served in bulk for a dinner party.


Aubergine fries

1 aubergine cut into slices

Bowl of panko breadcrumbs

Seasame seeds

1 whisked egg

Miso Dip

2 tablespoons of miso

1 tablespoon of mirin

1 teaspoon of honey

1 teaspoon of sesame seed oil

1 teaspoon of soy


1. Once the aubergines are sliced, roll each individual piece into a flat bowl with the whisked egg and then roll the aubergine in a separate bowl with panko breadcrumbs. Repeat this process into all slices are generously coated.

2. Place aubergine slices into the oven and bake each side for 10-15 minutes in the oven before flipping and repeating until all sides are brown

3. Mix all the ingredients for the miso dip together in a ramekin dish

4. Heat the dip in the oven for 10 minutes as the last side of the aubergine is being baked