Grilled Aubergine with West Indian Hot Pepper Sauce

Aubergines roasted over fire, glazed with umami-rich miso and the fruity heat of Encona West Indian Original Hot Pepper Sauce – yum! Encona has done a lot of the work already – the sauce has heat and fruitiness from scotch bonnets and tang from vinegar – so you’re building flavour from a really delicious, complex base. Cook a load of these to pile high as a side for guests to feast on, or have them as a quick and tasty midweek dinner. Aubergines roasted over fire, glazed with umami-rich miso and the fruity heat of Encona West Indian Original Hot Pepper Sauce - yum! Encona has done a lot of the work already - the sauce has heat and fruitiness from scotch bonnets and tang from vinegar - so you’re building flavour from a really delicious, complex base. Cook a load of these to pile high as a side for guests to feast on, or have them as a quick and tasty midweek dinner.

This recipe is veggie (and can easily be made plant based by replacing the honey with maple syrup or agave nectar), and has loads of flavour, which makes for a deeply satisfying meal.

8 long aubergines (or 4 regular ones)

Vegetable/rapeseed oil

Salt

1 tbsp miso

½ tsp ground pimento (allspice)

1 tsp smoked paprika

2 garlic cloves, minced

1 tsp honey

1 to 2 tbsp Encona West Indian Original Hot Pepper Sauce

2 spring onions, thinly sliced

Directions at theguardian.com

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