Miso Glazed Aubergine Tacos

When the oven is hot, roast the wedges on the top shelf until golden, 25-35 mins.

Roast the aubergine on the middle shelf until soft and golden, 20-25 mins. Turn both halfway through.

Meanwhile, halve, peel and thinly slice the red onion.

Pop half the onion into a small bowl with the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set aside.

Trim the baby gem, halve lengthways, then thinly slice widthways.

Cut the lime into wedges. Roughly chop the coriander (stalks and all).

In a small bowl, mix together the miso paste, teriyaki sauce and half the sesame seeds. Set your sauce mixture aside.

Combine the remaining sesame seeds and mayo in another small bowl. Set the sesame mayo aside until serving.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the remaining onion and fry until softened, 4-5 mins.

Pour in the miso sauce and allow it to bubble away until slightly thickened, 2-3 mins, then remove
from the heat.

Once roasted, add the aubergine to the sauce and carefully stir to glaze it.

Pop the tortillas (3 per person) onto the (now empty) aubergine baking tray and into the oven to warm through, 1-2 mins.