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Miso glazed aubergine with spiced pumpkin Copy

Miso Glazed Aubergine with spiced pumpkin and cavolo nero – pair with Proper Job, IPA.

The perfect beer style for dishes with any hint of spice.


2 whole aubergines halved

30ml olive oil

50g maple syrup

20ml soy

1/2 teaspoon of miso paste

Juice of one lemon

1 table spoon sea salt

200g cavolo nero

1 tsp salt

30ml olive oil


  1. Crisscross the  aubergine halves on the flesh side, season with salt and cover in oil.
  2. Roast in a 200 degree oven for 15 minutes. Meanwhile put the maple syrup, soy, miso and lemon in a pan and warm. Once warmed add this to the aubergine flesh and turn them over for 5 minutes in the oven.
  3. Trim and chop the cavalo nero. Put it in a saucepan with a tiny bit of water in the bottom, and a close fitting lid. Steam for 1 minute, then take the lid off, add oil and salt and lightly sauté.
  4. Arrange all the elements on a plate and spoon over some off the cooking liquid from the aubergine.