- 1 large aubergine
- NOJO White Miso Sauce
- Sesame seeds, spring onion, chilli
- Slice the aubergine lengthwise ca 15mm criss cross pattern with knife.
- Spread a teaspoon of NOJO White Miso sauce across the aubergine, ensure it gets inside all the cuts.
- Bake on baking paper for 30-40 minutes at 200C
- Garnish: Sprinkle sesame seeds, spring onion, chilli, and more!