Miso

Roasted Asian Miso Aubergine

RECIPE BY NATASAHA CORRETT

I am obsessed with the combination of sweet miso paste and aubergine.

 

Mixed together and roasted with added chilli and flavours of the East you cannot beat this dish. The aubergine gets so soft and is a wonderful side to any dish including meat and fish. And miso is a fermented food so brilliant for your gut health.

Serves3-4 side dishes
Cooks InPrep time: 40 minutes | Cooking time: 30 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

220g Aubergine

2 tbsp sweet miso

2 tbsp mirin

1 tbsp brown rice vinegar

1-inch grated ginger

1 spring onion (10g)

¼ cup water

1 tbsp tamari

1 tbsp water

5g fresh coriander

fresh chilli slices

Method

Pre-heat the oven to 180 degrees Celsius

Slice the aubergine into circles approximately ½ cm thick.

Line a baking tray with baking paper and spread with 1 tbsp sunflower oil.

Make the sauce by mixing together the sweet miso, mirin and brown rice vinegar.

Slice the spring onion thinly on an angle and mix into the sauce.

Dip each of the aubergine slices into the sauce so it covers both sides and place onto the baking tray. Repeat with all the slices.

Pour the ¼ cup water onto the tray with the aubergine.

Roast in the oven for 30 minutes, turning halfway through cooking

Mix the tamari and water together and pour over the roasted aubergine slices.

To serve, sprinkle with fresh coriander and chilli.

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