Ingredients
- 2 tbsp oil
- 2 tbsp miso paste
- 1 tsp honey
- 1 tbsp rice vinegar (or apple cider or sherry vinegar)
- 1 tbsp soy sauce
- 2 aubergines
- 1 small carrot, sliced thinly
- 150g radish, sliced thinly
- 60ml wine vinegar
- 2 tbsp sugar
- 1 tsp salt
- 120ml boiling water
- Half a lemon, juiced
- 100g tahini
- 1 garlic clove, crushed
- 1 tsp honey
- Optional - mint and sesame seeds
- 2 tbsp oil
- 2 tbsp miso paste
- 1 tsp honey
- 1 tbsp rice vinegar (or apple cider or sherry vinegar)
- 1 tbsp soy sauce
- 2 aubergines
- 1 small carrot, sliced thinly
- 150g radish, sliced thinly
- 60ml wine vinegar
- 2 tbsp sugar
- 1 tsp salt
- 120ml boiling water
- Half a lemon, juiced
- 100g tahini
- 1 garlic clove, crushed
- 1 tsp honey
- 200ml of water
- Optional – mint and sesame seeds
Mix the oil, miso paste, honey, rice vinegar and soy in a bowl. Quarter the aubergines into strips and score a criss cross on each strip with a knife. Coat the aubergine in the miso mix and place on a baking tray. Roast in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes until soft.
Place the finely sliced carrots and radishes in a bowl to lightly pickle, with the white vinegar, sugar, salt and 120ml boiling water.
Next, make a dressing by mixing the lemon juice, tahini, garlic, honey and water together in a bowl.
Assembly time! Layer up the aubergine, the pickled carrot and radish (with moisture squeezed out), and a generous drizzle of your tahini dressing. Top with some mint and sesame seeds if you like.
Serves 2 people as a main or 4 as a side.