Sticky Roasted Aubergine with Honey and Tamari

High heat transforms aubergine into something silky inside and burnished at the edges. The glaze goes on near the end so the honey caramelises without burning.

Ingredients

• 2 large aubergines
• 2 tablespoons neutral oil
• 2 tablespoons tamari
• 1 tablespoon runny honey
• 1 teaspoon grated fresh ginger
• 1 garlic clove, finely grated
• Juice of 1/2 lime
• 1 teaspoon sesame seeds
• 2 spring onions, thinly sliced

Method

Heat the oven to 220°C/200°C fan. Cut the aubergines lengthways into wedges and arrange them on a large lined baking tray. Toss with the oil and a small pinch of salt.

Roast for 22 minutes, turning once, until soft and browned. Meanwhile, mix the tamari, honey, ginger, garlic, and lime juice.

Pour the glaze over the aubergines and toss gently. Return the tray to the oven for eight to ten minutes, until the edges are sticky and caramelised.

Scatter with sesame seeds and spring onions. Serve with rice, grilled chicken, or a crisp cucumber salad.

Gluten-free note

Use tamari that is labelled gluten-free; ordinary soy sauce usually contains wheat.