Spring Onion Pancake With Miso-Glazed Aubergine

Meanwhile, heat 1 tablespoon of olive oil in a large nonstick frying pan over medium heat. When hot and shimmering, arrange the aubergine, cut side down, in the pan. It might be a tight squeeze but they will reduce in size as they cook. Cook, undisturbed, until very deeply browned and have reduced in size (4–5 minutes). Flip and cook on the other side for 4–5 more minutes. Resist the temptation to touch the wedges as they cook. Uninterrupted contact with the frying pan yields a deeply caramelised result. Pour the reserved glaze into the pan and cook until mostly absorbed (1 further minute). Some steam will be released as the glaze hits the pan but don’t be alarmed by this.

Add the baby leaf spinach, tossing to coat in the sauce and cook until it begins to wilt (about 1 minute). Remove from heat. The spinach will continue to wilt in the residual heat.

Divide the aubergine mixture in ½ and set aside. If you are following our healthy plant-based January meal plan | week 4, you will use ½ for lunch on day 7. Give the frying pan a quick rinse and dry, as you will use it again for the pancake.

Place the pan back over a medium high heat and add the remaining 1 teaspoon of olive oil. Once hot and shimmering, spoon the pancake batter into the centre of the pan, making sure the spring onions are evenly dispersed across the surface of the pancake. Cook until the edges are turning golden brown and crispy and you can see some small bubbles appearing on the surface of the pancake (about 3 minutes). Flip and cook for 3–4 minutes until dark golden brown.

Serve and top the pancake with the glazed aubergines. Sprinkle with the reserved sliced spring onions, sesame seeds, and drizzle over a small amount of toasted sesame oil, if desired.